@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:urlOrcid ; dcterms:publisher "Food Chemistry"; bibo:issn "0308-8146"; vivo:identifier "2015-754"; dcterms:contributor "Roldan M., Loebner J., Degen J., Henle T., Antequera T., Ruiz-Carrascal J."; ou:urlScopus ; ou:eid "2-s2.0-84907360323"; fabio:hasPublicationYear "2015"; bibo:volume "168"; vcard:url ; bibo:page_range "487-495"; ou:bibtex "@article{Antequera2015,title = {Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors},journal = {Food Chemistry},year = {2015},volume = {168},pages = {487-495},author = {Roldan, M. and Loebner, J. and Degen, J. and Henle, T. and Antequera, T. and Ruiz-Carrascal, J.}}"; dcterms:title "Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors"; bibo:doi "10.1016/j.foodchem.2014.07.100"; ou:vecesCitado "87"^^xsd:integer; bibo:eissn "1873-7072"; ou:tipoPublicacion "Article"; a ou:Publicacion; dcterms:creator "Roldan M."; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .