@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @prefix dcmitype: . @prefix dcterms: . @prefix foaf: . @prefix geo: . @prefix om: . @prefix locn: . @prefix schema: . @prefix skos: . @prefix dbpedia: . @prefix p: . @prefix yago: . @prefix units: . @prefix geonames: . @prefix prv: . @prefix prvTypes: . @prefix doap: . @prefix void: . @prefix ir: . @prefix ou: . @prefix teach: . @prefix time: . @prefix datex: . @prefix aiiso: . @prefix vivo: . @prefix bibo: . @prefix fabio: . @prefix vcard: . @prefix swrcfe: . @prefix frapo: . @prefix org: . @prefix ei2a: . @prefix pto: . ou:eid "2-s2.0-53949117978"; dcterms:publisher "Food Chemistry"; bibo:doi "10.1016/j.foodchem.2008.07.080"; bibo:issn "0308-8146"; dcterms:contributor "Jesús Andrade, M., Córdoba, J.J., Sánchez, B., Casado, E.M., Rodríguez, M."; bibo:page_range "457-463"; ou:urlScopus ; dcterms:title "Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production"; dcterms:creator "Jesús Andrade M."; vivo:identifier "2009-47"; ou:bibtex "@article{Córdoba2009,title = {Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production},journal = {Food Chemistry},year = {2009},volume = {113},number = {2},pages = {457-463},author = {Jes{\\'u}s Andrade, M. and C{\\'o}rdoba, J.J. and S{\\'a}nchez, B. and Casado, E.M. and Rodr{\\'i}guez, M.}}"; bibo:volume "113"; ou:tipoPublicacion "Article"; a ou:Publicacion; vcard:url ; ou:vecesCitado "77"^^xsd:integer; fabio:hasPublicationYear "2009"; ou:urlOrcid ; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .