@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: . dcterms:publisher "Food Chemistry"; ou:bibtex "@article{Cava2010,title = {Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening},journal = {Food Chemistry},year = {2010},volume = {118},number = {1},pages = {182-189},author = {Delgado, F.J. and Gonz{\\'a}lez-Crespo, J. and Cava, R. and Garc{\\'i}a-Parra, J. and Ram{\\'i}rez, R.}}"; bibo:issn "0308-8146"; dcterms:contributor "Delgado F.J., Gonzalez-Crespo J., Cava R., Garcia-Parra J., Ramirez R."; ou:vecesCitado "199"^^xsd:integer; ou:urlScopus ; bibo:volume "118"; ou:eid "2-s2.0-68349152823"; ou:urlOrcid ; bibo:page_range "182-189"; bibo:doi "10.1016/j.foodchem.2009.04.081"; fabio:hasPublicationYear "2010"; vivo:identifier "2010-622"; dcterms:title "Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening"; dcterms:creator "Delgado F.J."; ou:tipoPublicacion "Article"; a ou:Publicacion; vcard:url ; ou:publicadaEnRevista . ou:tienePublicacion .