reference/22775576

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22775576

Outgoing Links

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endingPage	206
issn	0022-5142
issueIdentifier	2
pageRange	198-206
publicationName	Journal of the Science of Food and Agriculture
startingPage	198
bibliographicCitation	Chiavaro E, Rodriguez-Estrada MT, Bendini A, Rinaldi M, Cerretani L. Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils. J Sci Food Agric. 2011 Jan 30;91(2):198–206. doi: 10.1002/jsfa.4165. PMID: 20859929.
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date	2010-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1002/jsfa.4165 https://pubmed.ncbi.nlm.nih.gov/20859929
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils
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Total number of triples: 52.