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    ou:bibtex "@article{Fernández2022,title = {Addition of ?Chetoui? olive leaf extract to reduce acrylamide in Californian-style black olive},journal = {Food Bioscience},year = {2022},volume = {50},author = {Mechi, D. and Fern{\\'a}ndez, A. and Baccouri, B. and Abaza, L. and Mart{\\'i}n-Vertedor, D.}}";
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    vcard:url <https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85139836820&origin=inward>;
    dcterms:title "Addition of ‘Chetoui’ olive leaf extract to reduce acrylamide in Californian-style black olive";
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    dcterms:publisher "Food Bioscience";
    bibo:doi "10.1016/j.fbio.2022.102080";
    dcterms:creator "Mechi D.";
    ou:tipoPublicacion "Article";
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    dcterms:contributor "Mechi D.; Fernandez A.; Baccouri B.; Abaza L.; Martin-Vertedor D.";
    ou:publicadaEnRevista <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2022-12249>.
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