Connection
Luis Zea to Fermentation
This is a "connection" page, showing publications Luis Zea has written about Fermentation.
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0.023 |
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Moyano L, Zea L, Moreno J, Medina M. Analytical study of aromatic series in sherry wines subjected to biological aging. J Agric Food Chem. 2002 Dec 04; 50(25):7356-61.
Score: 0.013
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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: 0.010