reference/214096090

Predicate	Object
contentType	Journal Article
endingPage	1802
issn	1438-2385 1438-2377
issueIdentifier	7
pageRange	1787-1802
publicationName	European Food Research and Technology
startingPage	1787
hasFundingAgency	http://rdf.ncbi.nlm.nih.gov/pubchem/organization/MD5_0f71cbaf1c35155d12ad4640d3c943ac
bibliographicCitation	Anaya JA, Lizama V, García MJ, Álvarez I. Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines. European Food Research and Technology. 2022 May 17;248(7):1787–802. doi: 10.1007/s00217-022-04005-y.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_37e2cc4625afd052cacf7e75137d7adf http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_fb12ab95eec99fb2158945691a5166ad http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_b843d02799f304287c1d0b04539e0e1c http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_03a5c4532118bea309c088818e2adde4
date	2022-05-17^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1007/s00217-022-04005-y
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/21746 https://portal.issn.org/resource/ISSN/1438-2385 https://portal.issn.org/resource/ISSN/1438-2377
language	English
source	https://scigraph.springernature.com/ https://www.crossref.org/
title	Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines

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