1H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams

Literals

ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85124485335&origin=inward
ou:tipoPublicacion
- Article
ou:eid
- 2-s2.0-85124485335
dcterms:publisher
- Food Chemistry
fabio:hasPublicationYear
- 2022
bibo:issn
- 0308-8146
ou:bibtex
- @article{Pajuelo_2022, doi = {10.1016/j.foodchem.2022.132371}, url = {https://doi.org/10.1016%2Fj.foodchem.2022.132371}, year = 2022, month = {jul}, publisher = {Elsevier {BV}}, volume = {383}, pages = {132371}, author = {Abraham Pajuelo and Soledad S{\'{a}}nchez and Trinidad P{\'{e}}rez-Palacios and Daniel Caballero and Jes{\'{u}}s D{\'{\i}}az and Teresa Antequera and Carlos F. Marcos}, title = {1H {NMR} to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams}, journal = {Food Chemistry}}
dcterms:contributor
- Pajuelo A., Sanchez S., Perez-Palacios T., Caballero D., Diaz J., Antequera T., Marcos C.F.
dcterms:creator
- Pajuelo A.
bibo:eissn
- 1873-7072
vivo:identifier
- 2022-294
bibo:doi
- 10.1016/j.foodchem.2022.132371
dcterms:title
- 1H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85124485335&origin=inward
ou:urlOrcid
- http://dx.doi.org/10.1016/j.foodchem.2022.132371
bibo:volume
- 383