reference/2680908

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/2680908

Outgoing Links

Predicate	Object
contentType	Journal Article
issn	0308-8146
issueIdentifier	Pt B
pageRange	131537-
publicationName	Food Chemistry
startingPage	131537
bibliographicCitation	Yuan X, Zhu X, Sun R, Jiang W, Zhang D, Liu H, Sun B. Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus. Food Chem. 2022 Mar 30;373(Pt B):131537. doi: 10.1016/j.foodchem.2021.131537. PMID: 34776312.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_8f15cfc43e7a90aef3cebbd43b904a70 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_494caf3e5e9f43d76f5d6aa184564c5d http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_57287f342b0dc5dad7c8e4b480040fb5 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_183b5bea6b174fbd49a0c96cc30e1baa http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_0d2c8af8769abbabc5c275c3e3820c69 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_741734cd7dc29bb1028a5f74caeee1c9 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_1d770d75bdd8b44c923a20d84dca8871
date	2022-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/34776312 https://doi.org/10.1016/j.foodchem.2021.131537
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/33225 https://portal.issn.org/resource/ISSN/0308-8146
language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus
discusses	http://id.nlm.nih.gov/mesh/M0518399 http://id.nlm.nih.gov/mesh/M0386765
hasPrimarySubjectTerm	http://id.nlm.nih.gov/mesh/D008461Q000032 http://id.nlm.nih.gov/mesh/D055549
hasSubjectTerm	http://id.nlm.nih.gov/mesh/D005285 http://id.nlm.nih.gov/mesh/D013649 http://id.nlm.nih.gov/mesh/D009812 http://id.nlm.nih.gov/mesh/D030262 http://id.nlm.nih.gov/mesh/D003302 http://id.nlm.nih.gov/mesh/D000818

Total number of triples: 33.