Pontificia Universidad Católica de Valparaíso-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2017

  1. Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

    European Food Research and Technology, Vol. 243, Núm. 11, pp. 2043-2054

2016

  1. Wine protein stabilization by Zirconia

    Recent Advances in Wine Stabilization and Conservation Technologies (Nova Science Publishers, Inc.), pp. 151-162

2015

  1. Impact of Bentonite Additions during Vinification on Protein Stability and Volatile Compounds of Albariño Wines

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 11, pp. 3004-3011

2014

  1. Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine

    International Journal of Food Science and Technology, Vol. 49, Núm. 4, pp. 1070-1078