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English
Thermal stability and long-chain fatty acid positional distribution on glycerol of argan oil
scientific article published on 05 February 2008
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instance of
scholarly article
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
title
Thermal stability and long-chain fatty acid positional distribution on glycerol of argan oil
(English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
author
Luisa Mannina
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
Stéphane Viel
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
author name string
Farid Khallouki
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
Robert W Owen
series ordinal
4
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
publication date
5 February 2008
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
published in
Food Chemistry
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
volume
110
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
issue
1
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
page(s)
57-61
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
Identifiers
DOI
10.1016/J.FOODCHEM.2008.01.055
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
PubMed publication ID
26050165
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26050165
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26050165%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 February 2020
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