@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @prefix dcterms: . @prefix foaf: . @prefix geo: . @prefix om: . @prefix locn: . @prefix schema: . @prefix skos: . @prefix dbpedia: . @prefix p: . @prefix yago: . @prefix units: . @prefix geonames: . @prefix prv: . @prefix prvTypes: . @prefix doap: . @prefix void: . @prefix ir: . @prefix ou: . @prefix teach: . @prefix time: . @prefix datex: . @prefix aiiso: . @prefix vivo: . @prefix bibo: . @prefix fabio: . @prefix vcard: . @prefix swrcfe: . @prefix frapo: . @prefix org: . @prefix ei2a: . @prefix pto: . dcterms:contributor "Echegaray N., Gomez B., Barba F.J., Franco D., Estevez M., Carballo J., Marszalek K., Lorenzo J.M."; vcard:url ; ou:bibtex "@article{Echegaray_2018,\n\tdoi = {10.1016/j.tifs.2018.10.005},\n\turl = {https://doi.org/10.1016%2Fj.tifs.2018.10.005},\n\tyear = 2018,\n\tmonth = {dec},\n\tpublisher = {Elsevier {BV}},\n\tvolume = {82},\n\tpages = {110--121},\n\tauthor = {Noem{\\'{\\i}} Echegaray and Bel{\\'{e}}n G{\\'{o}}mez and Francisco J. Barba and Daniel Franco and Mario Est{\\'{e}}vez and Javier Carballo and Krystian Marsza{\\l}ek and Jose M. Lorenzo},\n\ttitle = {Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review},\n\tjournal = {Trends in Food Science {\\&} Technology}\n}"; a ou:Publicacion; ou:tipoPublicacion "Review"; ou:urlOrcid ; vivo:identifier "2018-44"; ou:urlScopus ; bibo:doi "10.1016/j.tifs.2018.10.005"; dcterms:publisher "Trends in Food Science and Technology"; ou:vecesCitado "78"; bibo:volume "82"; dcterms:title "Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review"; bibo:page_range "110-121"; ou:eid "2-s2.0-85054805033"; dcterms:creator "Echegaray N."; fabio:hasPublicationYear "2018"; bibo:issn "0924-2244"; ou:publicadaEnRevista , . ou:tienePublicacion .