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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2019-1015> vivo:identifier "2019-1015";
    dcterms:title "Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds";
    ou:bibtex "@article{Fu_2019, doi = {10.1016/j.foodres.2019.03.017}, url = {https://doi.org/10.1016%2Fj.foodres.2019.03.017}, year = 2019, month = {jul}, publisher = {Elsevier {BV}}, volume = {121}, pages = {28--38}, author = {Yu Fu and Kathrine H. Bak and Jing Liu and Cristian De Gobba and Marie T{\\o}stesen and Erik T. Hansen and Mikael A. Petersen and Jorge Ruiz-Carrascal and Wender L.P. Bredie and Ren{\\'{e}} Lametsch}, title = {Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds}, journal = {Food Research International} }";
    ou:urlOrcid <https://doi.org/10.1016/j.foodres.2019.03.017>;
    dcterms:publisher "Food Research International";
    vcard:url <https://doi.org/10.1016/j.foodres.2019.03.017>;
    ou:tipoPublicacion "Article";
    dcterms:contributor "Yu Fu; Kathrine H. Bak; Jing Liu; Cristian De Gobba; Marie Tøstesen; Erik T. Hansen; Mikael A. Petersen; Jorge Ruiz-Carrascal; Wender L.P. Bredie; René Lametsch";
    a ou:Publicacion;
    fabio:hasPublicationYear "2019";
    bibo:doi "10.1016/j.foodres.2019.03.017".
<https://opendata.unex.es/recurso/educacion/universidad/personal/a41d29db19e18d74502d880fac8bfec9-jorge-ruiz-carrascal> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2019-1015>.