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MARTINEZ GIL, ANA MARIA

PROFESOR CONTRATADO DOCTOR
Química Analítica
VITICULTURA Y ENOLOGIA (GIRVITEN)
 
anamaria.martinez.gil@uva.es

Índice H en Scopus: 18
 

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Phenolic compounds and colour1131330, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63271]], camposKey:0963-9969 2021-09-01 Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=56535]], camposKey:1420-3049 2020-01-01 Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=54336]], camposKey:0022-5142 2020-01-01 Effect of rootstocks on volatile composition of Merlot wines00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=51793]], camposKey:0963-9969 2020-01-01 Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=67510]], camposKey:2227-9717 2020-01-01 Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood-Effects on Anthocyanins, Copigmentation and Color Evolution00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=47578]], camposKey:0023-6438 2019-01-01 Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives395403, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43812]], camposKey:0022-5142 2019-01-01 Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage315324, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43810]], camposKey:0022-5142 2019-01-01 Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines28462854, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52578]], camposKey:0718-5820 2018-06-01 Improvement of wine volatile composition through foliar nitrogen applications to `Cabernet Sauvignon¿ grapevines in a warm climate216227, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52579]], camposKey:0304-4238 2018-04-14 Carignan phenolic composition in wines from ten sites of the Maule Valley (Chile): Location and rootstock implications6373, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52580]], camposKey:0963-9969 2018-03-01 Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock344352, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43809]], camposKey:0022-5142 2018-01-01 Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile.274282, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=50143]], camposKey:2306-5710 2018-01-01 Different Woods in Cooperage for Oenology: A Review00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=51812]], camposKey:2306-5710 2018-01-01 Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=47579]], camposKey:0308-8146 2018-01-01 Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips90100, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43811]], camposKey:0022-5142 2018-01-01 Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.42684278, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=39348]], camposKey:0963-9969 2017-06-01 Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content4653, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=39250]], camposKey:0021-8561 2017-01-01 An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging63696378, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=39349]], camposKey:0023-6438 2017-01-01 Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard147154, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=3272]], camposKey:0308-8146 2017-01-01 On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines588596, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=20834]], camposKey:0254-0223 2017-01-01 Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology93101, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52566]], camposKey:1420-3049 2016-01-01 Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52567]], camposKey:0308-8146 2015-03-01 Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated401406, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52568]], camposKey:0963-9969 2014-01-01 Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols150160, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52569]], camposKey:0963-9969 2013-08-01 Lavandin hydrolat applications to Petit Verdot vineyards and their impact on their wine aroma compounds391402, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52571]], camposKey:0308-8146 2013-06-01 Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines956965, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52570]], camposKey:0022-5142 2013-03-30 Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction11471155, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52573]], camposKey:0308-8146 2012-06-15 Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds18361845, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52572]], camposKey:0567-7572 2012-01-01 Effect of an Oak Extract Applied to 'Verdejo' Vineyard on Grape Composition339343, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52574]], camposKey:0022-1147 2012-01-01 Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52575]], camposKey:0308-8146 2011-12-15 Fungicide effects on ammonium and amino acids of Monastrell grapes16761680, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52576]], camposKey:0021-8561 2011-04-13 Effect of Oak Extract Application to Verdejo Grapevines on Grape and Wine Aroma32533263, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43808]], camposKey:1695-7296 2011-01-01 Impacto sensorial en el vino de la aplicación de un extracto acuoso de roble a viñas monastrell3033, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52577]], camposKey:0308-8146 2011-01-01 Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems106116, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=43807]], camposKey:2013-6099 2011-01-01 Relación entre el contenido de aminoácidos de uvas muestreadas antes de su madurez y la composición aromática de vinos elaborados con estas uvas maduras612][CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=26529]},camposKey: 25 0 Interés del contenido de aminoácidos de la uva en la determinación de la calidad aromática del vino 978-84-8125-336-8Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010 1 2010-01-01 Consejería de Agricultura, Ganadería y Desarrollo Rural , CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=15464]},camposKey: 583 586 Relación entre el contenido de aminoácidos y la formación de volátiles fermentativos den "Monastrell" de cultivo tradicional y ecológico 848158438XNuevos horizontes en la viticultura y Enología. 1 2009-01-01 Servizo de Publicacións ][][][][][][][][][][][][][][][][][][com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@4474806f, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@3c9c1a85, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@2c9130d9, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@701e0d6a, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@4502e3a7, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@40b00c56, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@65fa0347, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@ed5e9f, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@5fdf1932, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@2fef52ca, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@924645c, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@3438d8b4, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@1b2c35, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@77f34ba0, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@5ea32e6, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@52b39d12, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@e0d3329, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@499cff4, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@e239e88, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@447cf9f8, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@68ff2be8, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@489bc232, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@69ea85db, com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@23fa2330][][com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@3c8271, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@3ceaff, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@538141, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@3751c7][][][][][][][][com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@467c34], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@466ff4], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@45f72b], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@414e2e]][][][com.sigma.fs3.argos.domain.gpc.altres.ProjecteInnovacio@155b5][CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=21005]},camposKey: 339 343 Effect of an oak extract applied on "Verdejo" vineyard in the oenological quality of grape 978-90-66050-90-7 XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on the Effect of Climate Change on Production and Quality of Grapevines and their Products 1 2012-01-01 ISHS, Internat. Soc. for Horticultural Science]

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PUBLICACIONES

Artículos de revista (38)

Carrasco¿quiroz M.; Martinez¿gil A.M.; Nevares I.; Martinez¿martinez V.; Sanchez¿gomez R.; Del Alamo¿Sanza M. Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation . FOODS 2022; 11(13).

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Capítulos de libros (2)

Martinez-Gil, Ana M.; Garde Cerdan, Teresa; Lorenzo Tendero, Candida; Lara Fernandez, Jose Felix; Pardo, Francisco; Salinas Fernandez, Maria Rosario. Interés del contenido de aminoácidos de la uva en la determinación de la calidad aromática del vino . En: -. Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010. Consejería de Agricultura, Ganadería y Desarrollo Rural 2010. p. 25-0.


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Actas de congresos (1)

Ana María Martínez Gil; Teresa Garde Cerdán; Laura Martínez; Gonzalo Luis Alonso Díaz-Marta; María Rosario Salinas Fernández (2012). Effect of an oak extract applied on "Verdejo" vineyard in the oenological quality of grape. En B. Bravdo; H. Medrano XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on the Effect of Climate Change on Production and Quality of Grapevines and their Products. 1 ed. ISHS, Internat. Soc. for Horticultural Science; 2012. p. 339-343.
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Proyectos (4)

MEJORA DE LA CALIDAD DE LOS VINOS MEDIANTE LA GESTIÓN DEL OXÍGENO EN EL PROCESO DE PRODUCCIÓN Y EL CONTROL DE LOS PROCESOS DE ESTABILIZACIÓN. OXIPRESTOP. Equipo Investigadores: DEL ALAMO SANZA, MARIA (IP); NEVARES DOMINGUEZ, IGNACIO GERARDO; BARRIO GALAN, RUBEN DEL; MARTINEZ GIL, ANA MARIA. Personal Contratado: BARRIO GALAN, RUBEN DEL; FERNÁNDEZ DÍAZ, AINARA; null. RTC2019-007319-2. Entidades colaboradoras BODEGA MATARROMERA SL, AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS (CSIC). Entidades Participantes: UNIVERSIDAD DE VALLADOLID (UVa). Entidades Financiadoras: AGENCIA ESTATAL DE INVESTIGACIÓN, MICINN. MINISTERIO DE CIENCIA E INNOVACIÓN . 01/04/2020-31/12/2023

Mnisterio de Ciencia e InnovaciónAEI
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Convenios (4)

ADDENDA AL CONVENIO ENTRE EL INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN, LA UNIVERSIDAD DE VALLADOLID Y LA FUNDACIÓN PARQUE CIENTÍFICO DE LA UNIVERSIDAD DE VALLADOLID PARA LA REALIZACIÓN DE ACTIVIDADES DE INVESTIGACIÓN, PROMOCIÓN DE LA INNOVACIÓN Y LA TRANSFERENCIA DEL CONOCIMIENTO SOBRE PRODUCTOS ALIMENTARIOS Y OPTIMIZACIÓN DE LOS PROCESOS PRODUCTIVOS EN SECTORES ESTRATÉGICOS DE CASTILLA Y LEÓN: SECTOR VITIVINÍCOLA. Equipo Investigadores: NEVARES DOMINGUEZ, IGNACIO GERARDO (IP); DEL ALAMO SANZA, MARIA (IP); CARCEL CARCEL, LUIS MIGUEL; BARRIO GALAN, RUBEN DEL; MARTINEZ GIL, ANA MARIA. Personal Contratado: FRANCH USO, PALOMA; ASENSIO CUADRADO, MARIA. Entidades Participantes: UNIVERSIDAD DE VALLADOLID (UVa).. Entidades Financiadoras: INSTITUTO TECNOLOGICO AGRARIO DE CASTILLA Y LEON (ITACYL).. 08/04/2021

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OTROS

Congresos (35)

Iberphenol-Iberian congress on phenolic compounds, ORENSE ( ESPAÑA ) 02/10/2019 - 02/10/2019
(Póster). Rojo, N., Martín-Sanz, R., Sánchez-Gómez, R., Martínez-Gil, A., Nevares, I. &del Álamo-Sanza,. Evolution of phenolic compounds and color during wine aging with different micro-oxygenation systems and oak wood alternatives
(Comunicación). Sánchez-Gómez, R., del Álamo-Sanza, M., Martínez-Gil, A., Prat-García, S. & Nevares, I. Effect of toasting process in French oak barrels with different oxygen transmission rate (OTR): evolution of the volatile composition in aged red wine
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Otras actividades (1)

24/03/2007, PRIMER CONGRESO DE NUTRICION FISIOLOGIA VEGETAL Y COMPLEMENTOS DE LA ALIMENTACION. ASISTENCIA AL CONGRESO DE LA REGION DE MURCIA, NUTRIFARM Y NUTRIMUR.
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