Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation | Open Data UNEx

https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2025-6788

Literals

ou:vecesCitado
- 0
dcterms:publisher
- Food Chemistry
vivo:identifier
- 2025-6788
dcterms:contributor
dcterms:creator
- Bao Y.
bibo:doi
- 10.1016/j.foodchem.2025.146446
bibo:eissn
- 1873-7072
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
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105016305822&origin=inward
bibo:volume
- 495

Relations

ou:publicadaEnRevista
- Food Chemistry

Inverse Relations

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

Recognized prefixes

bibo (http://purl.org/ontology/bibo/)
dcterms (http://purl.org/dc/terms/)
fabio (http://purl.org/spar/fabio/)
ou (https://opendata.unex.es/def/ontouniversidad#)
vcard (http://www.w3.org/2006/vcard/ns#)
vivo (http://vivoweb.org/ontology/core#)