http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2018-858
Literals
- dcterms:contributor
- Perez-Nevado F., Cabrera-Banegil M., Repilado E., Martillanes S., Martin-Vertedor D.
- ou:eid
- ou:bibtex
- @article{Cabrera-Bañegil2018,title = {Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives},journal = {Food Control},year = {2018},volume = {94},pages = {22-29},author = {P{\'e}rez-Nevado, F. and Cabrera-Ba{\~n}egil, M. and Repilado, E. and Martillanes, S. and Mart{\'i}n-Vertedor, D.}}
- dcterms:creator
- bibo:doi
- 10.1016/j.foodcont.2018.06.021
- ou:tipoPublicacion
- vcard:url
- bibo:issn
- vivo:identifier
- dcterms:publisher
- fabio:hasPublicationYear
- dcterms:title
- Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives
- bibo:page_range
- ou:urlOrcid
- ou:urlScopus
- ou:vecesCitado
- bibo:volume