High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)

Literals

• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85187418043&origin=inward
• dcterms:title
  • High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)
• dcterms:publisher
  • Foods
• ou:eid
  • 2-s2.0-85187418043
• bibo:eissn
  • 2304-8158
• fabio:hasPublicationYear
  • 2024
• dcterms:contributor
  • Carrapiso A.I.; Martin-Mateos M.J.; DArrigo M.; Delgado-Adamez J.; Saraiva J.A.; Ramirez-Bernabe M.R.
• dcterms:creator
  • Carrapiso A.I.
• bibo:doi
  • 10.3390/foods13050687
• ou:tipoPublicacion
  • Article
• vivo:identifier
  • 2024-860
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85187418043&origin=inward
• ou:urlOrcid
  • https://doi.org/10.3390/foods13050687
• bibo:volume
  • 13

Typed Literals

• dcterms:created
  • 2024-03-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 9 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • Foods

Inverse Relations

• Has related: ou:tienePublicacion
  • ANA ISABEL CARRAPISO MARTÍNEZ