| Predicate |
Object |
| contentType |
Journal Article |
| endingPage |
450 |
| issn |
0309-1740 |
| issueIdentifier |
3 |
| pageRange |
442-450 |
| publicationName |
Meat Science |
| startingPage |
442 |
| bibliographicCitation |
Bozkurt H. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Sci. 2006 Jul;73(3):442–50. doi: 10.1016/j.meatsci.2006.01.005. PMID: 22062482. |
| creator |
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_9660d114bb24147bc115f40734f8c3d7 |
| date |
200607 |
| identifier |
https://pubmed.ncbi.nlm.nih.gov/22062482
https://doi.org/10.1016/j.meatsci.2006.01.005 |
| isPartOf |
https://portal.issn.org/resource/ISSN/0309-1740
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/30119 |
| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage |
| discussesAsDerivedByTextMining |
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID1045
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5610 |