Literals
- fabio:hasPublicationYear
- 2020
- dcterms:title
- A chemometric approach to establish underlying connections between lipid and protein oxidation and instrumental color and texture characteristics in brazilian dry-cured loin
- dcterms:contributor
- Rosario D.K.A., Furtado M.R., Mutz Y.S., Rodrigues B.L., Bernardo Y.A.A., Baltar J.D., Bernardes P.C., Estevez M., Conte-Junior C.A.
- dcterms:publisher
- Foods
- bibo:eissn
- 2304-8158
- ou:tipoPublicacion
- Article
- dcterms:creator
- Rosario D.K.A.
- vivo:identifier
- 2020-86
- ou:eid
- 2-s2.0-85084148229
- bibo:doi
- 10.3390/foods9040536
- vcard:url
- ou:urlOrcid
- ou:urlScopus
- ou:vecesCitado
- 10
- bibo:volume
- 9
Typed Literals
- ou:openaccess
- True (xsd:boolean)
Relations
Inverse Relations
- Has related: ou:tienePublicacion