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	1.	Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques. [electronic resource] by Mulero, Juana Zafrilla, Pilar Cayuela, Jose M Martínez-Cachá, Adela Pardo, Francisco Producer: 20110825 In: Journal of food science vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Simultaneous HPLC analysis of alpha-tocopherol and cholesterol in fresh pig meat. [electronic resource] by Cayuela, José M Garrido, María D Bañón, Sancho J Ros, José M Producer: 20030409 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity. [electronic resource] by Zafrilla, Pilar Morillas, Juana Mulero, Juana Cayuela, José M Martínez-Cachá, Adela Pardo, Francisco López Nicolás, José Manuel Producer: 20050131 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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