Alberto Avenoza

1 ta ish

University of La Rioja

1. Monitoring of the Rioja red wine production process by <scp>¹H</scp>‐<scp>NMR</scp> spectroscopy

   Eva María Santos López, Klavs Martin Sørensen, Francesco Savorani +4

   MaqolaOAOchiq kirishFermentation and Sensory AnalysisJournal of the Science of Food and Agriculture20210 iqtibos

   ABIABI:AkademIndex/2021.article.000598