Tomás Huerta-rekin lankidetzan egindako argitalpenak (2)

1998

  1. Influence of the inoculation time of high sugar content must on the formation of wine aroma

    World Journal of Microbiology and Biotechnology, Vol. 14, Núm. 3, pp. 357-363

1996

  1. Aroma compounds in wine as influenced by apiculate yeasts

    Journal of Food Science, Vol. 61, Núm. 6, pp. 1247-1250