Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation

Literals

• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105016305822&origin=inward
• dcterms:publisher
  • Food Chemistry
• dcterms:contributor
  • Bao Y.; Gou H.; Sanchez-Terron G.; Zhang L.; Zamora R.; Hidalgo F.J.; Estevez M.
• vivo:identifier
  • 2025-6788
• bibo:eissn
  • 1873-7072
• dcterms:creator
  • Bao Y.
• bibo:doi
  • 10.1016/j.foodchem.2025.146446
• bibo:issn
  • 0308-8146
• ou:eid
  • 2-s2.0-105016305822
• fabio:hasPublicationYear
  • 2025
• ou:tipoPublicacion
  • Review
• dcterms:title
  • Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105016305822&origin=inward
• bibo:volume
  • 495

Typed Literals

• dcterms:created
  • 2025-12-15T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 1 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • Food Chemistry

Inverse Relations

• Has related: ou:tienePublicacion
  • MARIO ESTÉVEZ GARCÍA
  • MARÍA GUADALUPE SÁNCHEZ TERRÓN