Dictuc / Unidades / Centro de Aromas y Sabores / Investigación y Desarrollo / Publicaciones

M.I. Espinoza, J. Vincken, M. Sanders, C. Castro, M. Stieger, E. Agosin. Identification, quantification, and sensory characterization of steviol glycosides from differently processed Stevia rebaudiana commercial extracts. J. Agric. Food Chem., 62 (2014), pp. 11797-11804

Prat L., Espinoza M. I., Agosin E., Silva H. (2014). Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). J. Sci. Food Agric. 94, 752–759. 10.1002/jsfa.6412

Saa PA, Moenne MI, Pérez-Correa JR, Agosin E. Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations