@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:bibtex "@article{Jamshidi_2019, doi = {10.1007/s13197-019-04029-5}, url = {https://doi.org/10.1007%2Fs13197-019-04029-5}, year = 2019, month = {aug}, publisher = {Springer Science and Business Media {LLC}}, volume = {57}, number = {1}, pages = {60--69}, author = {Aniseh Jamshidi and Teresa Antequera and Juan Carlos Solomando and Trinidad Perez-Palacios}, title = {Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion}, journal = {Journal of Food Science and Technology} }"; ou:eid "2-s2.0-85071306863"; dcterms:title "Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion"; ou:urlOrcid ; bibo:eissn "0975-8402"; dcterms:contributor "Jamshidi A., Antequera T., Solomando J.C., Perez-Palacios T."; ou:vecesCitado "23"^^xsd:integer; bibo:issn "0022-1155"; bibo:page_range "60-69"; dcterms:creator "Jamshidi A."; vcard:url ; bibo:volume "57"; ou:urlScopus ; ou:tipoPublicacion "Article"; a ou:Publicacion; bibo:doi "10.1007/s13197-019-04029-5"; vivo:identifier "2020-340"; fabio:hasPublicationYear "2020"; dcterms:publisher "Journal of Food Science and Technology"; ou:publicadaEnRevista , . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .