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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2021-4273> fabio:hasPublicationYear "2021";
    vivo:identifier "2021-4273";
    dcterms:contributor "Dominguez, Paloma Rohlfs";
    dcterms:title "A new look at early exposure to the flavors of the available vegetables as foundational mechanism of vegetable consumption habits and recipes of vegetables-based dishes";
    ou:urlOrcid <https://publons.com/wos-op/publon/30582664/>;
    ou:tipoPublicacion "Article";
    a ou:Publicacion;
    vcard:url <https://publons.com/wos-op/publon/30582664/>;
    dcterms:publisher "Critical Reviews in Food Science and Nutrition";
    bibo:doi "10.1080/10408398.2020.1747047".
<https://opendata.unex.es/recurso/educacion/universidad/personal/93cd49268754f6fbe9652e291523027f-paloma-rohlfs-dominguez> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2021-4273>.