Marcela Medel-Marabolí scite author profile

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Marcela Medel-Marabolí

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition

Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging

Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition

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