Search Results - "García Del Hierro, J.R."

Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine by Uthurry, C.A., Lepe, J.A. Suárez, Lombardero, J., García Del Hierro, J.R.

“…This study was designed to investigate the formation of ethyl carbamate during the fermentation of musts of Vitis vinifera L. cv. Tempranillo and Cabernet…”
Get full text

Ethyl carbamate concentrations of typical Spanish red wines by Uthurry, C.A., Varela, F., Colomo, B., Suárez Lepe, J.A., Lombardero, J., García del Hierro, J.R.

“…The ethyl carbamate concentrations of four typical appelation contrô l é e Spanish red wines (Rioja, Ribera del Duero, Valdepeñas and Vinos de Madrid) were…”
Get full text

Erratum to “Ethyl carbamate production induced by selected yeasts and lactic acid bacteria in red wine” [Food Chem. 94 (2006) 262–270] by Uthurry, C.A., Lepe, J.A. Suárez, Lombardero, J., García Del Hierro, J.R.

Get full text

Ethyl carbamate production induced by selected yeasts and lactic acid bacteria in red wine [Erratum: 2007, v. 105, issue 2, p. 666.] by Uthurry, C.A, Suarez Lepe, J.A, Lombardero, J, Garcia del Hierro, J.R

“…This study was designed to investigate the formation of ethyl carbamate during the fermentation of musts of Vitis vinifera L. cv. Tempranillo and Cabernet…”
Get full text