@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-s2.0-84939865413"; dcterms:publisher "Food Chemistry"; bibo:issn "0308-8146"; bibo:volume "194"; fabio:hasPublicationYear "2016"; dcterms:title "Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions"; bibo:page_range "476-486"; dcterms:creator "Jiménez-Martín E."; ou:vecesCitado "54"^^xsd:integer; ou:bibtex "@article{Pérez-Palacios2016,title = {Fatty acid composition in double and multilayered microcapsules of ?-3 as affected by storage conditions and type of emulsions},journal = {Food Chemistry},year = {2016},volume = {194},pages = {476-486},author = {Jim{\\'e}nez-Mart{\\'i}n, E. and Antequera Rojas, T. and Gharsallaoui, A. and Ruiz Carrascal, J. and P{\\'e}rez-Palacios, T.}}"; dcterms:contributor "Jimenez-Martin E., Antequera Rojas T., Gharsallaoui A., Ruiz Carrascal J., Perez-Palacios T."; bibo:doi "10.1016/j.foodchem.2015.08.046"; bibo:eissn "1873-7072"; ou:urlOrcid ; ou:tipoPublicacion "Article"; a ou:Publicacion; vivo:identifier "2016-193"; ou:urlScopus ; vcard:url ; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .