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Recent advances in the knowledge of wine oligosaccharides.
Apolinar-Valiente R, Williams P, Doco T. Apolinar-Valiente R, et al. Food Chem. 2021 Apr 16;342:128330. doi: 10.1016/j.foodchem.2020.128330. Epub 2020 Oct 8. Food Chem. 2021. PMID: 33067045 Review.
Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.
Apolinar-Valiente R, Romero-Cascales I, Williams P, Gómez-Plaza E, López-Roca JM, Ros-García JM, Doco T. Apolinar-Valiente R, et al. Food Chem. 2015 Jul 15;179:311-7. doi: 10.1016/j.foodchem.2015.01.139. Epub 2015 Feb 7. Food Chem. 2015. PMID: 25722170
Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. "Vinos de Madrid".
García M, Apolinar-Valiente R, Williams P, Esteve-Zarzoso B, Arroyo T, Crespo J, Doco T. García M, et al. Among authors: apolinar valiente r. J Agric Food Chem. 2017 Aug 9;65(31):6656-6664. doi: 10.1021/acs.jafc.7b01676. Epub 2017 Jul 26. J Agric Food Chem. 2017. PMID: 28669180
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