CARLOS
ESCOTT PÉREZ
Profesor ayudante doctor
Universidad Pontificia Comillas
Madrid, EspañaUniversidad Pontificia Comillas-ko ikertzaileekin lankidetzan egindako argitalpenak (2)
2024
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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
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Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages
International Journal of Gastronomy and Food Science, Vol. 37