@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: . vcard:url ; dcterms:creator "Estévez M."; ou:urlOrcid ; bibo:eissn "1520-5118"; ou:eid "2-s2.0-77950664857"; ou:bibtex "@article{Estevez2010,title = {Effect of phenolic compounds on the formation of ?-Aminoadipic and ?-Glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin},journal = {Journal of Agricultural and Food Chemistry},year = {2010},volume = {58},number = {7},pages = {4448-4455},author = {Est{\\'e}vez, M. and Heinonen, M.}}"; ou:urlScopus ; dcterms:title "Effect of phenolic compounds on the formation of α-Aminoadipic and γ-Glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin"; ou:vecesCitado "133"^^xsd:integer; bibo:doi "10.1021/jf903757h"; bibo:page_range "4448-4455"; bibo:issn "0021-8561"; fabio:hasPublicationYear "2010"; dcterms:publisher "Journal of Agricultural and Food Chemistry"; dcterms:contributor "Estevez M., Heinonen M."; ou:tipoPublicacion "Article"; a ou:Publicacion; vivo:identifier "2010-53"; bibo:volume "58"; ou:publicadaEnRevista . ou:tienePublicacion .