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By Gonzalez Martn I.   Marques Macas E.   Sanchez Sanchez J.   Gonzalez Rivera B.  

Food Chemistry, Vol. 61, Iss. 3, 1998-03 ,pp. : 281-286

Elsevier

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A simple and effective procedure for selection of wine yeast strains

By Regodon J.A.   Perez F.   Valdes M.E.   de Miguel C.   Ramirez M.  

Food Microbiology, Vol. 14, Iss. 3, 1997-06 ,pp. : 247-254

Academic Press

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Characterizing the astringency of red wine: a case study

By Gawel R.   Iland P.G.   Francis I.L.  

Food Quality and Preference, Vol. 12, Iss. 1, 2001-01 ,pp. : 83-94

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Effect of wine type on the detection threshold for diacetyl

By Martineau B.   Acree T.E.   Henick-Kling T.  

Food Research International, Vol. 28, Iss. 2, 1995-01 ,pp. : 139-143

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Detection of adulteration of commercial honey samples by the 13 C/ 12 C isotopic ratio

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