Publicaciones en colaboración con investigadores/as de Universidad Pontificia Comillas (2)

2024

  1. Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2

    Sustainable Food Technology, Vol. 2, Núm. 2, pp. 437-446

  2. Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages

    International Journal of Gastronomy and Food Science, Vol. 37