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2014 1
2015 5
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2025 1

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The diversity of effects of yeast derivatives during sparkling wine aging.
Ignacia Lambert-Royo M, Ubeda C, Del Barrio-Galán R, Sieczkowski N, Miquel Canals J, Peña-Neira Á, Gil I Cortiella M. Ignacia Lambert-Royo M, et al. Among authors: sieczkowski n. Food Chem. 2022 Oct 1;390:133174. doi: 10.1016/j.foodchem.2022.133174. Epub 2022 May 10. Food Chem. 2022. PMID: 35594771 Free article.
Development of a model to study browning caused by tyrosinase in grape must.
García-Roldán A, Canalda-Sabaté A, Gombau-Roigé J, Bustamante-Quiñones M, Just-Borras A, Heras JM, Sieczkowski N, Canals JM, Zamora F. García-Roldán A, et al. Among authors: sieczkowski n. Food Chem. 2025 Jan 15;463(Pt 4):141457. doi: 10.1016/j.foodchem.2024.141457. Epub 2024 Sep 27. Food Chem. 2025. PMID: 39369601 Free article.
22 results