http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2018-631
Literals
- bibo:volume
- fabio:hasPublicationYear
- bibo:eissn
- dcterms:creator
- dcterms:contributor
- Peromingo B., Rodriguez M., Nunez F., Silva A., Rodriguez A.
- bibo:doi
- 10.1016/j.foodchem.2018.04.126
- ou:bibtex
- @article{Peromingo_2018,doi = {10.1016/j.foodchem.2018.04.126},url = {https://doi.org/10.1016%2Fj.foodchem.2018.04.126},year = 2018,month = {oct},publisher = {Elsevier {BV}},volume = {263},pages = {275--282},author = {Bel{\'{e}}n Peromingo and Mar Rodr{\'{\i}}guez and F{\'{e}}lix N{\'{u}}{\~{n}}ez and Antonio Silva and Alicia Rodr{\'{\i}}guez},title = {Sensitive determination of cyclopiazonic acid in dry-cured ham using a {QuEChERS} method and {UHPLC}{\textendash}{MS}/{MS}},journal = {Food Chemistry}}
- ou:eid
- vivo:identifier
- bibo:issn
- bibo:page_range
- dcterms:publisher
- ou:tipoPublicacion
- dcterms:title
- Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS
- vcard:url
- ou:urlOrcid
- ou:urlScopus
- ou:vecesCitado