Zobrazeno 1 - 3
of 3
pro vyhledávání: '"María José Antón-Díaz"'
Autor:
Belén García-Fernández, Ramon Dolcet-Sanjuan, Diego Micheletti, María José Antón-Díaz, Cristina Solsona, Mercedes Fernández, Xavier Abad, Enrique Dapena
Publikováno v:
Plants, Vol 12, Iss 23, p 4068 (2023)
Fire blight, caused by Erwinia amylovora, is one of the most devastating apple diseases. The selection of cultivars of low susceptibility and the study of the genetic mechanisms of the disease play important roles in fire blight management. The susce
Externí odkaz:
https://doaj.org/article/9086777c5c684d16b03aa73c6b4ab0a9
Publikováno v:
Food Chemistry. 213:505-513
A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c71e4c0a75de0d0c76506e0f5c363b1
https://doi.org/10.1016/j.foodchem.2016.06.063
https://doi.org/10.1016/j.foodchem.2016.06.063
Autor:
María José Antón-Díaz, Ovidio Fernández-García, Anna Picinelli-Lobo, Juan José Mangas-Alonso, Belén Suárez Valles
Publikováno v:
Food Chemistry. 190:1116-1122
The effect of different treatments involving contact with natural lees on the aromatic profile of cider has been evaluated. Comparing with the untreated ciders, the contact with lees brought about a significant increase of the concentrations of most
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21d5cb971147a52d815bdb11928b52e3
https://doi.org/10.1016/j.foodchem.2015.06.018
https://doi.org/10.1016/j.foodchem.2015.06.018