Universidade de São Paulo-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2012

  1. LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

    Journal of Mass Spectrometry, Vol. 47, Núm. 7, pp. 905-918

2011

  1. Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 7, pp. 3135-3145