Instituto de Fermentaciones Industriales -ko ikertzaileekin lankidetzan egindako argitalpenak (7)

1990

  1. A relationship between triglycerides and grape-ripening indices

    Food Chemistry, Vol. 37, Núm. 1, pp. 37-45

  2. Evolution of anthocyanins during maturation of tempranillo grape variety (Vitis vinifera) using polynomial regression models

    Journal of the Science of Food and Agriculture, Vol. 51, Núm. 3, pp. 337-343

1989

  1. HPLC Analysis of complex mixtures of triglycerides using gradient elutions and an ultraviolet detector

    Chromatographia, Vol. 28, Núm. 3-4, pp. 183-188

  2. Triacylglycerol changes in grapes in late stages of ripening

    Phytochemistry, Vol. 28, Núm. 12, pp. 3301-3305

1988

  1. Determination of the triglyceride composition of grapes by HPLC

    Chromatographia, Vol. 25, Núm. 7, pp. 609-612

1987

  1. Influence of bonded-phase column type, mobile phase composition, temperature and flow-rate in the analysis of triglycerides by reverse-phase high performance liquid chromatography

    Journal of Liquid Chromatography, Vol. 10, Núm. 14, pp. 3193-3212

  2. Non-aqueous reverse-phase HPLC analysis of triglycerides

    Chromatographia, Vol. 23, Núm. 3, pp. 209-214