@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: . vcard:url ; dcterms:creator "Pajuelo A."; ou:eid "2-s2.0-85124485335"; dcterms:publisher "Food Chemistry"; fabio:hasPublicationYear "2022"; bibo:issn "0308-8146"; bibo:volume "383"; dcterms:contributor "Pajuelo A., Sanchez S., Perez-Palacios T., Caballero D., Diaz J., Antequera T., Marcos C.F."; ou:urlScopus ; dcterms:title "1H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams"; vivo:identifier "2022-294"; ou:urlOrcid ; ou:openaccess "1"^^xsd:boolean; ou:vecesCitado "24"^^xsd:integer; bibo:doi "10.1016/j.foodchem.2022.132371"; bibo:eissn "1873-7072"; ou:bibtex "@article{Pajuelo_2022, doi = {10.1016/j.foodchem.2022.132371}, url = {https://doi.org/10.1016%2Fj.foodchem.2022.132371}, year = 2022, month = {jul}, publisher = {Elsevier {BV}}, volume = {383}, pages = {132371}, author = {Abraham Pajuelo and Soledad S{\\'{a}}nchez and Trinidad P{\\'{e}}rez-Palacios and Daniel Caballero and Jes{\\'{u}}s D{\\'{\\i}}az and Teresa Antequera and Carlos F. Marcos}, title = {1H {NMR} to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams}, journal = {Food Chemistry}}"; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .