@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:publisher "Food Chemistry"; ou:eid "2-s2.0-85046809545"; bibo:issn "0308-8146"; ou:urlOrcid ; dcterms:contributor "Peromingo B., Rodriguez M., Nunez F., Silva A., Rodriguez A."; ou:bibtex "@article{Peromingo_2018,doi = {10.1016/j.foodchem.2018.04.126},url = {https://doi.org/10.1016%2Fj.foodchem.2018.04.126},year = 2018,month = {oct},publisher = {Elsevier {BV}},volume = {263},pages = {275--282},author = {Bel{\\'{e}}n Peromingo and Mar Rodr{\\'{\\i}}guez and F{\\'{e}}lix N{\\'{u}}{\\~{n}}ez and Antonio Silva and Alicia Rodr{\\'{\\i}}guez},title = {Sensitive determination of cyclopiazonic acid in dry-cured ham using a {QuEChERS} method and {UHPLC}{\\textendash}{MS}/{MS}},journal = {Food Chemistry}}"; vcard:url ; bibo:volume "263"; bibo:eissn "1873-7072"; fabio:hasPublicationYear "2018"; bibo:page_range "275-282"; dcterms:creator "Peromingo B."; ou:urlScopus ; ou:tipoPublicacion "Article"; a ou:Publicacion; dcterms:title "Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS"; ou:vecesCitado "31"^^xsd:integer; bibo:doi "10.1016/j.foodchem.2018.04.126"; vivo:identifier "2018-631"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .