Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates

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Molecules, Vol. 21, Iss. 11, 2016-11 ,pp. : 1485-1485

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Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

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Molecules, Vol. 18, Iss. 5, 2013-05 ,pp. : 6035-6056

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Effect on the Aroma Profile of Graciano and Tempranillo Red Wines of the Application of Two Antifungal Treatments onto Vines

By Noguerol-Pato Raquel   Sieiro-Sampredro Thais   González-Barreiro Carmen   Cancho-Grande Beatriz   Simal-Gándara Jesús  

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Correction: Noguerol-Pato, R., et al. Effect on the Aroma Profile of Graciano and Tempranillo Red Wines of the Application of Two Antifungal Treatments onto Vines. Molecules 2014, 19, 12173-12193

By Noguerol-Pato Raquel   Sieiro-Sampedro Thais   González-Barreiro Carmen   Cancho-Grande Beatriz   Simal-Gándara Jesús  

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PLGA Biodegradable Nanoparticles Containing Perphenazine or Chlorpromazine Hydrochloride: Effect of Formulation and Release

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