Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

Literals

• bibo:eissn
  • 1750-3841
• fabio:hasPublicationYear
  • 2019
• dcterms:creator
  • Estévez M.
• bibo:doi
  • 10.1111/1750-3841.14460
• ou:editorial
  • Institute of Food Technologists, IFT
• ou:eid
  • 2-s2.0-85061041876
• dcterms:contributor
  • Mario Estévez; Youling Xiong
• ou:urlOrcid
  • https://doi.org/10.1111/1750-3841.14460
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85061041876&origin=inward
• bibo:page_range
  • 387-396
• vivo:identifier
  • 2019-72
• ou:tipoPublicacion
  • Review
• dcterms:title
  • Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses
• bibo:issn
  • 0022-1147
• dcterms:publisher
  • Journal of Food Science
• ou:urlDialnet
  • https://dialnet.unirioja.es/servlet/articulo?codigo=6831630
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85061041876&origin=inward
• bibo:volume
  • 84

Typed Literals

• dcterms:created
  • 2019-03-01T00:00:00 (xsd:dateTime)
• dcterms:modified
  • 2020-09-29T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 132 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • JOURNAL OF FOOD SCIENCE

Inverse Relations

• Has related: ou:tienePublicacion
  • MARIO ESTÉVEZ GARCÍA