NOTICE: Due to scheduled maintenance at our Gaithersburg campus, this site will not be available from 5:00 pm EDT (21:00 UTC) on Friday October 25 until 5:00 pm (21:00 UTC) on Sunday October 27. We apologize for any inconvenience this outage may cause.
|Author:||Gonzalez Vinas, M.A.|
You may also wish to search for items by Gonzalez Vinas, M. and Gonzalez Vinas.
2 matching references were found.
Díaz-Maroto, M.C.; Sánchez Palomo, E.; Castro, L.; González Viñas, M.A.; Pérez-Coello, M.S., Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying, J. Sci. Food Agric., 2004, 84, 15, 2070-2076, https://doi.org/10.1002/jsfa.1921 . [all data]
Gómez-Ruiz, J.Á.; Ballesteros, C.; González Viñas, M.Á.; Cabezas, L.; Martínez-Castro, I., Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times, Lait, 2002, 82, 5, 613-628, https://doi.org/10.1051/lait:2002037 . [all data]