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Kinetics of odorant compounds in wine brandies aged in different systems.
Caldeira I, Santos R, Ricardo-da-Silva JM, Anjos O, Mira H, Belchior AP, Canas S. Caldeira I, et al. Among authors: ricardo da silva jm. Food Chem. 2016 Nov 15;211:937-46. doi: 10.1016/j.foodchem.2016.05.129. Epub 2016 May 24. Food Chem. 2016. PMID: 27283715
Effect of Saccharomyces strains on the quality of red wines aged on lees.
Loira I, Vejarano R, Morata A, Ricardo-da-Silva JM, Laureano O, González MC, Suárez-Lepe JA. Loira I, et al. Among authors: ricardo da silva jm. Food Chem. 2013 Aug 15;139(1-4):1044-51. doi: 10.1016/j.foodchem.2013.01.020. Epub 2013 Jan 23. Food Chem. 2013. PMID: 23561208
15 results