Publications in collaboration with researchers from University of California, Davis (2)


  1. Effect of caffeic acid on the color of red wine

    Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 7, pp. 2062-2067


  1. Enhancement of red wine colour by pre-fermentation addition of copigments

    Food Chemistry, Vol. 73, Núm. 2, pp. 217-220