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Page 1
Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.
J Agric Food Chem. 2016 Feb 17;64(6):1344-54. doi: 10.1021/acs.jafc.5b05187. Epub 2016 Feb 3.
J Agric Food Chem. 2016.
PMID: 26808836
Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.
González-Álvarez M, Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
González-Álvarez M, et al. Among authors: noguerol pato r.
Food Chem. 2014 Feb 15;145:1021-30. doi: 10.1016/j.foodchem.2013.09.028. Epub 2013 Sep 13.
Food Chem. 2014.
PMID: 24128579
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Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines.
Noguerol-Pato R, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
Noguerol-Pato R, et al.
Molecules. 2014 Aug 13;19(8):12173-93. doi: 10.3390/molecules190812173.
Molecules. 2014.
PMID: 25123185
Free PMC article.
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