About: Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant

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scientific article published on 11 April 2020

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) artículu científicu espublizáu n'abril de 2020 (ast) im April 2020 veröffentlichter wissenschaftlicher Artikel (de) 2020 թվականի ապրիլի 11-ին հրատարակված գիտական հոդված (hy) scientific article published on 11 April 2020 (en) наукова стаття, опублікована 11 квітня 2020 (uk)
publication date	wds:Q91923710-EB3F9ED1-63F2-460F-971A-6EB29A6BB8E6
publication date	2020-04-11 00:00:00Z (xsd:dateTime)
cites work	wds:Q91923710-C258A39D-502B-4CA1-AA02-66F3AD76FFD4
cites work	Spin Diffusion Measurements: Spin Echoes in the Presence of a Time-Dependent Field Gradient
author name string	wds:Q91923710-ABDDD148-64C8-4FA0-BF8C-0CA578058A6C wds:Q91923710-C54454F5-804E-4F47-B3DC-AB9BDF62D8B7
author name string	Raffaella Gianferri Fabio Sciubba
rdfs:label	Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant (en) Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant (nl)
skos:prefLabel	Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant (en) Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant (nl)
name	Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant (en) Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant (nl)
author	wds:Q91923710-663A609C-3860-455D-9014-9D3ECD278B04 wds:Q91923710-696C7AC4-1D8F-4631-BF8B-2A0F228025E4 wds:Q91923710-6A713353-63CF-4995-8A93-D8E7D430D303 wds:Q91923710-7345D80D-0D4E-4E9E-ABBE-F53E469E9B2F wds:Q91923710-9864734A-5900-4315-892C-3E615A510C44 wds:Q91923710-C0128E24-50CD-46C0-838F-AE11F9CAE417 wds:Q91923710-E81121D5-E6BA-4E1A-B22B-A6BCF4535D37
author	Antonello Santini Alessandra Durazzo Massimo Lucarini Maria Enrica Di Cocco Maurizio Delfini Ginevra Lombardi Boccia Mosè Alise
title	wds:Q91923710-E803611B-6829-4668-A141-4646C85A78C7
title	Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant (en)
instance of	wds:Q91923710-C38F321C-0048-4E80-81C3-744B452A3FAE
instance of	scholarly article
PubMed ID	wds:Q91923710-50977533-B932-4623-AF0D-CFD4AC1371F6
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/32290387
PubMed ID	32290387
published in	wds:Q91923710-68CCF0A2-5CF8-4D4A-A29A-141EC41D51D6
published in	Foods
issue	wds:Q91923710-D4CB3EE5-0991-4A85-9B01-D25872215388
volume	wds:Q91923710-DF440A00-656D-4526-A489-B0FC1DAC32E3
issue	4
volume	9
DOI	wds:Q91923710-C678993E-9BB0-472E-869B-CD43024F08AD
DOI	http://dx.doi.org/10.3390/FOODS9040480
DOI	10.3390/FOODS9040480
copyright license	wds:Q91923710-b85c5801-42ff-414f-b74b-0fad25a6e631
copyright status	wds:Q91923710-765737a8-5778-406b-84ac-7702b48adc96
copyright license	Creative Commons Attribution 4.0 International
copyright status	copyrighted
PMCID	wds:Q91923710-5765148A-C640-41EF-A513-C7C1109DBAE1
PMCID	7231291
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q91923710

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