Assessment of hydroxymethylfurfural and furfural in commercial bakery products

Literals

ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890925979&origin=inward
ou:bibtex
- @article{Pérez-Palacios2014,title = {Assessment of hydroxymethylfurfural and furfural in commercial bakery products},journal = {Journal of Food Composition and Analysis},year = {2014},volume = {33},number = {1},pages = {20-25},author = {Petisca, C. and Henriques, A.R. and P{\'e}rez-Palacios, T. and Pinho, O. and Ferreira, I.M.P.L.V.O.}}
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84890925979&partnerID=MN8TOARS
ou:eid
- 2-s2.0-84890925979
dcterms:contributor
- Petisca C., Henriques A.R., Perez-Palacios T., Pinho O., Ferreira I.M.P.L.V.O.
bibo:doi
- 10.1016/j.jfca.2013.10.004
dcterms:creator
- Petisca C.
fabio:hasPublicationYear
- 2014
vivo:identifier
- 2014-173
bibo:issn
- 0889-1575
bibo:page_range
- 20-25
dcterms:publisher
- Journal of Food Composition and Analysis
ou:tipoPublicacion
- Article
dcterms:title
- Assessment of hydroxymethylfurfural and furfural in commercial bakery products
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890925979&origin=inward
bibo:volume
- 33