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Analytica Chimica Acta|January 28, 2010
Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varietiesMatilde García-Marino, José Miguel Hernández-Hierro, Julián C Rivas-Gonzalo, et al.
Analytica Chimica Acta|January 28, 2010
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripeningRaúl Ferrer-Gallego, Matilde García-Marino, José Miguel Hernández-Hierro, et al.
Talanta|August 30, 2011
Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red winesMatilde García-Marino, José Miguel Hernández-Hierro, Celestino Santos-Buelga, et al.
FEMS Yeast Research|September 18, 2010
The biological activity of the wine anthocyanins delphinidin and petunidin is mediated through Msn2 and Msn4 in Saccharomyces cerevisiaeAlberto Jiménez, Patricia Lisa-Santamaría, Matilde García-Marino, et al.
Analytica Chimica Acta|June 13, 2012
Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniquesMatilde García-Marino, M Luisa Escudero-Gilete, M Teresa Escribano-Bailón, et al.
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