@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @prefix dcmitype: . @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: . ou:eid "2-s2.0-85049312322"; vivo:identifier "2018-858"; ou:bibtex "@article{Cabrera-Bañegil2018,title = {Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives},journal = {Food Control},year = {2018},volume = {94},pages = {22-29},author = {P{\\'e}rez-Nevado, F. and Cabrera-Ba{\\~n}egil, M. and Repilado, E. and Martillanes, S. and Mart{\\'i}n-Vertedor, D.}}"; bibo:volume "94"; dcterms:publisher "Food Control"; ou:vecesCitado "37"; a ou:Publicacion; dcterms:title "Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives"; bibo:issn "0956-7135"; dcterms:contributor "Perez-Nevado F., Cabrera-Banegil M., Repilado E., Martillanes S., Martin-Vertedor D."; bibo:doi "10.1016/j.foodcont.2018.06.021"; ou:urlScopus ; ou:tipoPublicacion "Article"; dcterms:creator "Pérez-Nevado F."; bibo:page_range "22-29"; ou:urlOrcid ; fabio:hasPublicationYear "2018"; vcard:url ; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .