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Pre-fermentative maceration with SO2 enhanced the must aromatic composition.
Garde-Cerdán T, Rubio-Bretón P, Marín-San Román S, Sáenz de Urturi I, Pérez-Álvarez EP. Garde-Cerdán T, et al. Among authors: marin san roman s. Food Chem. 2021 May 30;345:128870. doi: 10.1016/j.foodchem.2020.128870. Epub 2020 Dec 13. Food Chem. 2021. PMID: 33341557
Vine Foliar Treatments at Veraison and Post-Veraison with Methyl Jasmonate Enhanced Aromatic, Phenolic and Nitrogen Composition of Tempranillo Blanco Grapes.
Sáenz de Urturi I, Ribeiro-Gomes FM, Marín-San Román S, Murillo-Peña R, Torres-Díaz L, González-Lázaro M, Pérez-Álvarez EP, Garde-Cerdán T. Sáenz de Urturi I, et al. Among authors: marin san roman s. Foods. 2023 Mar 8;12(6):1142. doi: 10.3390/foods12061142. Foods. 2023. PMID: 36981069 Free PMC article.
Foliar application of methyl jasmonate and methyl jasmonate supported on nanoparticles: Incidence on grape phenolic composition over two seasons.
Garde-Cerdán T, Sáenz de Urturi I, Rubio-Bretón P, Marín-San Román S, Baroja E, Ramírez-Rodríguez GB, Delgado-López JM, Pérez-Álvarez EP. Garde-Cerdán T, et al. Among authors: marin san roman s. Food Chem. 2023 Feb 15;402:134244. doi: 10.1016/j.foodchem.2022.134244. Epub 2022 Sep 13. Food Chem. 2023. PMID: 36126582