@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:title "Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology"; dcterms:publisher "Food Chemistry"; bibo:issn "0308-8146"; dcterms:creator "Pérez-Palacios T."; bibo:volume "135"; ou:vecesCitado "37"^^xsd:integer; ou:urlOrcid ; ou:urlScopus ; ou:bibtex "@article{Pérez-Palacios2012,title = {Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology},journal = {Food Chemistry},year = {2012},volume = {135},number = {3},pages = {1337-1343},author = {P{\\'e}rez-Palacios, T. and Petisca, C. and Melo, A. and Ferreira, I.M.P.L.V.O.}}"; bibo:page_range "1337-1343"; ou:eid "2-s2.0-84865782149"; dcterms:contributor "Perez-Palacios T.; Petisca C.; Melo A.; Ferreira I.M.P.L.V.O."; fabio:hasPublicationYear "2012"; vivo:identifier "2012-177"; bibo:eissn "1873-7072"; bibo:doi "10.1016/j.foodchem.2012.05.100"; dcterms:created "2012-12-01T00:00:00"^^xsd:dateTime; vcard:url ; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:publicadaEnRevista . ou:tienePublicacion .