Connection
Luis Zea to Odorants
This is a "connection" page, showing publications Luis Zea has written about Odorants.
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0.294 |
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Moyano L, Zea L, Moreno JA, Medina M. Evaluation of the active odorants in Amontillado sherry wines during the aging process. J Agric Food Chem. 2010 Jun 09; 58(11):6900-4.
Score: 0.084
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Moyano L, Zea L, Villafuerte L, Medina M. Comparison of odor-active compounds in sherry wines processed from ecologically and conventionally grown Pedro Ximenez grapes. J Agric Food Chem. 2009 Feb 11; 57(3):968-73.
Score: 0.076
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Chaves M, Zea L, Moyano L, Medina M. Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines. J Agric Food Chem. 2007 May 02; 55(9):3592-8.
Score: 0.067
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Cortes MB, Moreno JJ, Zea L, Moyano L, Medina M. Response of the aroma fraction in sherry wines subjected to accelerated biological aging. J Agric Food Chem. 1999 Aug; 47(8):3297-302.
Score: 0.039
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Marquez A, Serratosa MP, Merida J, Zea L, Moyano L. Optimization and validation of an automated DHS-TD-GC-MS method for the determination of aromatic esters in sweet wines. Talanta. 2014 Jun; 123:32-8.
Score: 0.027