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    dcterms:title "High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme";
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    bibo:page_range "124-132";
    ou:bibtex "@article{Cava2016,title = {High pressure assisted thermal processing of pumpkin pur{\\'e}e: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme},journal = {Food and Bioproducts Processing},year = {2016},volume = {98},pages = {124-132},author = {Garc{\\'i}a-Parra, J. and Gonz{\\'a}lez-Cebrino, F. and Delgado, J. and Cava, R. and Ram{\\'i}rez, R.}}";
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    vivo:identifier "2016-875";
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    a ou:Publicacion;
    dcterms:contributor "Garcia-Parra J., Gonzalez-Cebrino F., Delgado J., Cava R., Ramirez R.";
    dcterms:publisher "Food and Bioproducts Processing";
    ou:publicadaEnRevista <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2016-10448>.
<https://opendata.unex.es/recurso/educacion/universidad/personal/cf74fd658fc7c03c8559b6fec0d49b9b-ramon-cava-lopez> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2016-875>.