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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2021-1136> vivo:identifier "2021-1136";
    fabio:hasPublicationYear "2021";
    dcterms:title "Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation";
    vcard:url <https://doi.org/10.3390/foods10123008>;
    bibo:doi "10.3390/foods10123008";
    ou:urlOrcid <https://doi.org/10.3390/foods10123008>;
    ou:tipoPublicacion "Article";
    a ou:Publicacion;
    dcterms:contributor "Kathrine H. Bak, Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie, René Lametsch".
<https://opendata.unex.es/recurso/educacion/universidad/personal/a41d29db19e18d74502d880fac8bfec9-jorge-ruiz-carrascal> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2021-1136>.