http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2014-36
Literals
- vcard:url
- ou:bibtex
- @article{Estevez2014,title = {Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages},journal = {Food Chemistry},year = {2014},volume = {147},pages = {70-77},author = {Fuentes, V. and Est{\'e}vez, M. and Ventanas, J. and Ventanas, S.}}
- dcterms:creator
- ou:eid
- bibo:doi
- 10.1016/j.foodchem.2013.09.100
- dcterms:contributor
- Fuentes V., Estevez M., Ventanas J., Ventanas S.
- ou:urlOrcid
- fabio:hasPublicationYear
- bibo:eissn
- vivo:identifier
- bibo:issn
- bibo:page_range
- dcterms:publisher
- ou:tipoPublicacion
- dcterms:title
- Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages
- ou:urlScopus
- ou:vecesCitado
- bibo:volume