Ciencia y Tecnología de Alimentos >
Instituto de Ciencias de la Vid y del Vino (ICVV) >
The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
Involvement of berry hormonal content in the response to pre- and post-veraison water deficit in different grapevine (Vitis vinifera L.) cultivars
Role of native and exotic mycorrhizal symbiosis to develop morphological, physiological and biochemical responses coping with water drought of date palm, Phoenix dactylifera
Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration
Protein fingerprinting of Staphylococcus aureus by capillary electrophoresis with on-capillary derivatization and laser-induced fluorescence detection.