Reduction of polycyclic aromatic hydrocarbons in pork burgers using high-pressure processed white grape pomace

Literals

• dcterms:title
  • Reduction of polycyclic aromatic hydrocarbons in pork burgers using high-pressure processed white grape pomace
• ou:eid
  • 2-s2.0-85217786863
• bibo:doi
  • 10.1016/j.lwt.2025.117492
• dcterms:creator
  • Timón M.L.
• dcterms:contributor
  • Timon M.L.; Manzano R.; Martin-Mateos M.J.; Sanchez-Ordonez M.; Godoy B.; Ramirez-Bernabe M.R.
• fabio:hasPublicationYear
  • 2025
• vivo:identifier
  • 2025-479
• bibo:issn
  • 0023-6438
• dcterms:publisher
  • LWT
• ou:tipoPublicacion
  • Article
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85217786863&origin=inward
• ou:urlOrcid
  • https://doi.org/10.1016/j.lwt.2025.117492
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85217786863&origin=inward
• bibo:volume
  • 218

Typed Literals

• dcterms:created
  • 2025-02-15T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 4 (xsd:integer)

Relations

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

Inverse Relations

• Has related: ou:tienePublicacion
  • MARÍA LUISA TIMÓN ANDRADA