Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Roser Canals

Showing results (1-10 of 3) with videos related to

Pageof 1
Sort By:
Journal of Agricultural and Food Chemistry|February 19, 2004
New method for evaluating astringency in red wineMaría C Llaudy, Roser Canals, Joan-Miquel Canals, et al.
Medicina Clinica|March 22, 2015
[Comparative study of concordance and costs between tuberculin skin test and QuantiFERON(®)-TB Gold In-Tube in the diagnosis of latent tuberculosis infection among contacts of patients with pulmonary tuberculosis]Xavier Martinez Lacasa, Roser Canals Font, Angels Jaen Manzanera, et al.
Journal of Agricultural and Food Chemistry|June 8, 2006
Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wineMaría del Carmen Llaudy, Roser Canals, Susana González-Manzano, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|February 19, 2004
New method for evaluating astringency in red wineMaría C Llaudy, Roser Canals, Joan-Miquel Canals, et al.
Medicina Clinica|March 22, 2015
[Comparative study of concordance and costs between tuberculin skin test and QuantiFERON(®)-TB Gold In-Tube in the diagnosis of latent tuberculosis infection among contacts of patients with pulmonary tuberculosis]Xavier Martinez Lacasa, Roser Canals Font, Angels Jaen Manzanera, et al.
Journal of Agricultural and Food Chemistry|June 8, 2006
Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wineMaría del Carmen Llaudy, Roser Canals, Susana González-Manzano, et al.
Pageof 1