Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process

Literals

• bibo:doi
  • 10.1016/j.lwt.2022.114368
• bibo:issn
  • 0023-6438
• dcterms:creator
  • de Souza Cunha R.C.
• ou:bibtex
  • @article{de_Souza_Cunha_2023, doi = {10.1016/j.lwt.2022.114368}, url = {https://doi.org/10.1016%2Fj.lwt.2022.114368}, year = 2023, month = {jan}, publisher = {Elsevier {BV}}, volume = {174}, pages = {114368}, author = {Rebeka Correia de Souza Cunha and Leila Moreira de Carvalho and Viviane Maria de Sousa Fontes and M{\'{e}}rcia de Sousa Galv{\~{a}}o and Lary Souza Oleg{\'{a}}rio and Lorena Lucena de Medeiros and Marcelo Antonio Morgano and Maria Teresa Bertoldo Pacheco and Marta Suely Madruga and Taliana K{\^{e}}nia Alencar Bezerra}, title = {Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process}, journal = {{LWT}}}
• fabio:hasPublicationYear
  • 2023
• vivo:identifier
  • 2023-6669
• ou:eid
  • 2-s2.0-85146274888
• dcterms:contributor
  • de Souza Cunha R.C.; de Carvalho L.M.; de Sousa Fontes V.M.; de Sousa Galvao M.; Olegario L.S.; de Medeiros L.L.; Morgano M.A.; Pacheco M.T.B.; Madruga M.S.; Bezerra T.K.A.
• dcterms:publisher
  • LWT
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85146274888&origin=inward
• ou:urlOrcid
  • http://dx.doi.org/10.1016/j.lwt.2022.114368
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85146274888&origin=inward
• bibo:volume
  • 174

Typed Literals

• dcterms:created
  • 2023-01-15T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 8 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • LWT
  • LWT-FOOD SCIENCE AND TECHNOLOGY

Inverse Relations

• Has related: ou:tienePublicacion
  • LARY SOUZA OLEGARIO