@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 "The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation"; dcterms:created "2016-06-01T00:00:00"^^xsd:dateTime; fabio:hasPublicationYear "2016"; bibo:doi "10.1016/j.meatsci.2016.02.027"; ou:vecesCitado "61"^^xsd:integer; dcterms:contributor "Mónica Armenteros, David Morcuende, Jesús Ventanas, Mario Estévez"; ou:urlScopus ; ou:urlOrcid ; ou:eid "2-s2.0-84960156042"; vivo:identifier "2016-39"; bibo:page_range "253-259"; bibo:volume "116"; vcard:url ; bibo:issn "0309-1740"; ou:tipoPublicacion "Article"; a ou:Publicacion; dcterms:publisher "Meat Science"; dcterms:creator "Armenteros M."; ou:bibtex "@article{Armenteros_2016, doi = {10.1016/j.meatsci.2016.02.027}, url = {http://dx.doi.org/10.1016/j.meatsci.2016.02.027}, year = 2016, month = {jun}, publisher = {Elsevier {BV}}, volume = {116}, pages = {253--259}, author = {M{\\'{o}}nica Armenteros and David Morcuende and Jes{\\'{u}}s Ventanas and Mario Est{\\'{e}}vez}, title = {The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation}, journal = {Meat Science} }"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .