CARMELO GARCIA BARROSO-rekin lankidetzan egindako argitalpenak (4)

2021

  1. Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

    LWT, Vol. 140

  2. Colour evolution kinetics study of spirits in their ageing process in wood casks

    Food Control, Vol. 119

2020

  1. Use of alternative wood for the ageing of brandy de Jerez

    Foods, Vol. 9, Núm. 3

2017

  1. Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy

    Ultrasonics Sonochemistry, Vol. 36, pp. 226-235