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- Q91719263 description "artículu científicu espublizáu en mayu de 2019" @default.
- Q91719263 description "im Mai 2019 veröffentlichter wissenschaftlicher Artikel" @default.
- Q91719263 description "scientific article published on 31 May 2019" @default.
- Q91719263 description "wetenschappelijk artikel" @default.
- Q91719263 description "наукова стаття, опублікована 31 травня 2019" @default.
- Q91719263 name "Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]" @default.
- Q91719263 name "Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]" @default.
- Q91719263 type Item @default.
- Q91719263 label "Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]" @default.
- Q91719263 label "Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]" @default.
- Q91719263 prefLabel "Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]" @default.
- Q91719263 prefLabel "Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]" @default.
- Q91719263 P1433 Q91719263-E0CA6045-B681-4C36-855A-7298FCDC7A8C @default.
- Q91719263 P1476 Q91719263-1B445FA7-234D-4BBE-B67A-B68F8296CC38 @default.
- Q91719263 P2093 Q91719263-06253010-348B-4B80-BC43-23D2848A5D66 @default.
- Q91719263 P2093 Q91719263-18FC8FB6-13DB-4497-A96A-77AE684789DB @default.
- Q91719263 P2093 Q91719263-2C0DD581-35CB-414E-BE64-A6DBA537A0EC @default.
- Q91719263 P2093 Q91719263-68A00B46-FDA9-4BB5-9AAF-BCDFFD028AF9 @default.
- Q91719263 P2093 Q91719263-6A40AA89-7938-47FA-BEE3-896CB432D13F @default.
- Q91719263 P2093 Q91719263-A28D3AEE-6DD2-406D-8313-4B90B61D0016 @default.
- Q91719263 P2093 Q91719263-CAED5EB1-248D-4824-B823-DEFDA15E4374 @default.
- Q91719263 P304 Q91719263-7CE443C7-CE53-4FB7-9E7D-DDB0C88771AE @default.
- Q91719263 P31 Q91719263-1330A14B-B126-4650-9FED-A007E82E4580 @default.
- Q91719263 P31 Q91719263-6C93B51B-AA11-4C6B-80F1-0391B910E21E @default.
- Q91719263 P356 Q91719263-74BBD81D-9454-45E2-AAEC-9B0DC445517B @default.
- Q91719263 P478 Q91719263-FF01FC9E-CAC6-4305-8414-C8F63966B4E4 @default.
- Q91719263 P577 Q91719263-C40332AB-3922-431E-AD1E-AB7A09746395 @default.
- Q91719263 P698 Q91719263-E9B50175-B202-42EF-990A-2EE350248F37 @default.
- Q91719263 P356 J.FOODRES.2019.05.036 @default.
- Q91719263 P698 31285032 @default.
- Q91719263 P1433 Q15761413 @default.
- Q91719263 P1476 "Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]" @default.
- Q91719263 P2093 "Carmen Josefina Contreras-Castillo" @default.
- Q91719263 P2093 "Erick Saldaña Villa" @default.
- Q91719263 P2093 "Jair Sebastião da Silva Pinto" @default.
- Q91719263 P2093 "Jorge Palacios" @default.
- Q91719263 P2093 "Marcio Aurélio de Almeida" @default.
- Q91719263 P2093 "Miguel Angel Sentandreu" @default.
- Q91719263 P2093 "Silvina Fadda" @default.
- Q91719263 P304 "810" @default.
- Q91719263 P31 Q13442814 @default.
- Q91719263 P31 Q1348305 @default.
- Q91719263 P356 "10.1016/J.FOODRES.2019.05.036" @default.
- Q91719263 P478 "123" @default.
- Q91719263 P577 "2019-05-31T00:00:00Z" @default.
- Q91719263 P698 "31285032" @default.