http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2019-1015
Literals
- ou:vecesCitado
- dcterms:creator
- ou:bibtex
- @article{Fu_2019,
doi = {10.1016/j.foodres.2019.03.017},
url = {https://doi.org/10.1016%2Fj.foodres.2019.03.017},
year = 2019,
month = {jul},
publisher = {Elsevier {BV}},
volume = {121},
pages = {28--38},
author = {Yu Fu and Kathrine H. Bak and Jing Liu and Cristian De Gobba and Marie T{\o}stesen and Erik T. Hansen and Mikael A. Petersen and Jorge Ruiz-Carrascal and Wender L.P. Bredie and Ren{\'{e}} Lametsch},
title = {Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds},
journal = {Food Research International}
}
- dcterms:contributor
- Fu Y., Bak K.H., Liu J., De Gobba C., Tostesen M., Hansen E.T., Petersen M.A., Ruiz-Carrascal J., Bredie W.L.P., Lametsch R.
- ou:tipoPublicacion
- ou:eid
- bibo:doi
- 10.1016/j.foodres.2019.03.017
- bibo:eissn
- bibo:page_range
- bibo:issn
- fabio:hasPublicationYear
- vivo:identifier
- dcterms:publisher
- Food Research International
- dcterms:title
- Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds
- vcard:url
- ou:urlOrcid
- ou:urlScopus
- bibo:volume