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- Q57236959 description "article" @default.
- Q57236959 description "im April 2018 veröffentlichter wissenschaftlicher Artikel" @default.
- Q57236959 description "wetenschappelijk artikel" @default.
- Q57236959 description "наукова стаття, опублікована у квітні 2018" @default.
- Q57236959 name "Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour" @default.
- Q57236959 name "Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour" @default.
- Q57236959 type Item @default.
- Q57236959 label "Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour" @default.
- Q57236959 label "Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour" @default.
- Q57236959 prefLabel "Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour" @default.
- Q57236959 prefLabel "Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour" @default.
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- Q57236959 P356 S00217-018-3078-4 @default.
- Q57236959 P1433 Q186703 @default.
- Q57236959 P1476 "Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour" @default.
- Q57236959 P2093 "Alan G. de O. Sartori" @default.
- Q57236959 P2093 "Deborah H. M. Bastos" @default.
- Q57236959 P2093 "Marisa A. B. Regitano d’Arce" @default.
- Q57236959 P2888 s00217-018-3078-4 @default.
- Q57236959 P304 "1657-1663" @default.
- Q57236959 P31 Q13442814 @default.
- Q57236959 P356 "10.1007/S00217-018-3078-4" @default.
- Q57236959 P433 "9" @default.
- Q57236959 P478 "244" @default.
- Q57236959 P50 Q42724818 @default.
- Q57236959 P50 Q50224625 @default.
- Q57236959 P577 "2018-04-20T00:00:00Z" @default.
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- Q57236959 P921 Q7108 @default.
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