Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages

Literals

• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105028680390&origin=inward
• dcterms:title
  • Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages
• vivo:identifier
  • 2026-7082
• dcterms:publisher
  • Foods
• ou:tipoPublicacion
  • Article
• bibo:eissn
  • 2304-8158
• dcterms:contributor
  • José María Martín-Miguélez; Josué Delgado; Alberto González-Mohino; Lary Souza Olegario
• bibo:doi
  • 10.3390/foods15020342
• dcterms:creator
  • Martín-Miguélez J.M.
• fabio:hasPublicationYear
  • 2026
• ou:eid
  • 2-s2.0-105028680390
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105028680390&origin=inward
• ou:urlOrcid
  • https://doi.org/10.3390/foods15020342
• bibo:volume
  • 15

Typed Literals

• dcterms:created
  • 2026-01-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 0 (xsd:integer)

Inverse Relations

• Has related: ou:tienePublicacion
  • ALBERTO GONZÁLEZ-MOHINO JIMÉNEZ
  • JOSUÉ DELGADO PERÓN
  • LARY SOUZA OLEGARIO