Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation

Literals

• bibo:eissn
  • 2076-3417
• fabio:hasPublicationYear
  • 2022
• dcterms:contributor
  • Fernandez A., Montero-Fernandez I., Perez-Nevado F., Martinez M., Martin-Vertedor D.
• bibo:doi
  • 10.3390/app122010265
• ou:eid
  • 2-s2.0-85140477260
• dcterms:creator
  • Fernández A.
• vivo:identifier
  • 2022-1175
• dcterms:publisher
  • Applied Sciences (Switzerland)
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85140477260&origin=inward
• ou:urlOrcid
  • https://www.mdpi.com/2076-3417/12/20/10265
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85140477260&origin=inward
• ou:vecesCitado
  • 0
• bibo:volume
  • 12

Typed Literals

• dcterms:created
  • 2022-10-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)

Relations

• ou:publicadaEnRevista
  • Applied Sciences (Switzerland)
  • Applied Sciences-Basel

Inverse Relations

• Has related: ou:tienePublicacion
  • ANTONIO FERNÁNDEZ FUENTES
  • FRANCISCO PÉREZ NEVADO
  • ISMAEL MONTERO FERNÁNDEZ