Literals
- ou:categoriaSJR
- Agricultural and Biological Sciences (miscellaneous) (Q1)
- Chemistry (miscellaneous) (Q1)
- dcterms:coverage
- 1908, 1953-2020
- ou:codigoRevista
- 1520-5118
- 0021-8561
- vcard:country-name
- United States
- bibo:eissn
- 1520-5118
- dcterms:identifier
- 2012-6048
- bibo:issn
- 0021-8561
- dcterms:publisher
- American Chemical Society
- vcard:region
- Northern America
- ou:sjrMejorCuartil
- Q1
- dcterms:title
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Typed Literals
- ou:sjr
- 1.408 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham
- Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts
- Gas chromatography-mass spectrometry method for the determination of free amino acids as their dimethyl- tert -butylsilyl (TBDMS) derivatives in animal source food
- Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts
- Oxidation of myofibrillar proteins and impaired functionality: Underlying mechanisms of the carbonylation pathway