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<http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2016-36> dcterms:contributor "Silva F.A.P., Ferreira V.C.S., Madruga M.S., Estevez M.";
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    bibo:doi "10.1007/s13197-016-2287-8";
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    ou:vecesCitado "47";
    dcterms:publisher "Journal of Food Science and Technology";
    ou:bibtex "@article{Silva_2016,\n\tdoi = {10.1007/s13197-016-2287-8},\n\turl = {http://dx.doi.org/10.1007/s13197-016-2287-8},\n\tyear = 2016,\n\tmonth = {jul},\n\tpublisher = {Springer Nature},\n\tauthor = {F{\\'{a}}bio A. P. Silva and Valqu{\\'{\\i}}ria C. S. Ferreira and Marta S. Madruga and Mario Est{\\'{e}}vez},\n\ttitle = {Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken},\n\tjournal = {J Food Sci Technol}\n}";
    ou:urlOrcid <https://publons.com/wos-op/publon/5563868/>;
    vivo:identifier "2016-36";
    dcterms:title "Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken";
    fabio:hasPublicationYear "2016";
    ou:publicadaEnRevista <http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2016-8688>, <http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2016-8688>.
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