Naiara Busse-Valverde, Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071, Murcia, Spain

• OENO One Vol. 50 No. 2 (2016): Journal international des sciences de la vigne et du vin - Original research articles
  The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
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• OENO One Vol. 47 No. 2 (2013): Journal international des sciences de la vigne et du vin - Original research articles
  Qualitative composition and extractability of grape skin tannins during the ripening period. Role of the extraction solvent
  Abstract  PDF