reference/26715392

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/26715392

Outgoing Links

Predicate	Object
contentType	Journal Article\|Research Support, Non-U.S. Gov't
endingPage	1066
issn	0362-028X
issueIdentifier	7
pageRange	1062-1066
publicationName	Journal of Food Protection
startingPage	1062
bibliographicCitation	Echarte M, Ansorena D, Astiasaran I. Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures. J Food Prot. 2001 Jul;64(7):1062–6. doi: 10.4315/0362-028x-64.7.1062. PMID: 11456193.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_20814640733aa688232d46c5e88cac94 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_09be4c0ea2e48ca36dd97e1a7d6d8e9a http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_93e206039054a8601452a1fa3cb2d095 http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0002-3103-687X
date	200107
identifier	https://doi.org/10.4315/0362-028x-64.7.1062 https://pubmed.ncbi.nlm.nih.gov/11456193
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/21034 https://portal.issn.org/resource/ISSN/0362-028X
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Fatty Acid Modifications and Cholesterol Oxidation in Pork Loin during Frying at Different Temperatures
discusses	http://id.nlm.nih.gov/mesh/M0008265 http://id.nlm.nih.gov/mesh/M0004268
hasPrimarySubjectTerm	http://id.nlm.nih.gov/mesh/D008460Q000032 http://id.nlm.nih.gov/mesh/D005227Q000032 http://id.nlm.nih.gov/mesh/D002784Q000032
hasSubjectTerm	http://id.nlm.nih.gov/mesh/D013696 http://id.nlm.nih.gov/mesh/D008401 http://id.nlm.nih.gov/mesh/D003296 http://id.nlm.nih.gov/mesh/D010084 http://id.nlm.nih.gov/mesh/D005227Q000737 http://id.nlm.nih.gov/mesh/D000818 http://id.nlm.nih.gov/mesh/D002784Q000737 http://id.nlm.nih.gov/mesh/D013552
discussesAsDerivedByTextMining	http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5997 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID65094 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID473141 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID227037 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID264 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID91474

Incoming Links

Predicate	Subject
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID128959677 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID129800303 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID128881710 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID128121087 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID128191611

Total number of triples: 45.