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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2021-62> ou:urlOrcid <https://doi.org/10.1111/1541-4337.12841>;
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    dcterms:creator "Bao Y.";
    bibo:volume "20";
    bibo:doi "10.1111/1541-4337.12841";
    dcterms:contributor "Bao Y.; Ertbjerg P.; Estevez M.; Yuan L.; Gao R.";
    bibo:eissn "1541-4337";
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    a ou:Publicacion;
    dcterms:title "Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation";
    ou:tipoPublicacion "Review";
    dcterms:publisher "Comprehensive Reviews in Food Science and Food Safety";
    ou:publicadaEnRevista <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2021-21353>.
<https://opendata.unex.es/recurso/educacion/universidad/personal/073a3a88c5343ebe2d796fc839a09d2e-mario-estevez-garcia> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2021-62>.