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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Ansorena-Artieda, D. (Diana) | - |
| dc.creator | Astiasarán, I. (Iciar) | - |
| dc.date.accessioned | 2021-09-17T10:41:10Z | - |
| dc.date.available | 2021-09-17T10:41:10Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.citation | Ansorena-Artieda, D. (Diana María); Astiasarán-Anchía, M. (María Icíar). "Oils and bioactive lipids: quality, stability, and functionality". Foods. 10 (6), 2021, 1248 | es |
| dc.identifier.issn | 2304-8158 | - |
| dc.identifier.uri | https://hdl.handle.net/10171/62005 | - |
| dc.description.sponsorship | Gobierno de Navarra—FEDER (Project Nutri+—Proyectos Estratégicos para Navarra 2020). | - |
| dc.language.iso | en | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.subject | Área Ciencia y Tecnología de Alimentos | - |
| dc.title | Oils and bioactive lipids: quality, stability, and functionality | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.description.note | This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). | - |
| dc.identifier.doi | 10.3390/foods10061248 | - |
| dadun.citation.number | 6 | - |
| dadun.citation.publicationName | Foods | - |
| dadun.citation.startingPage | 1248 | - |
| dadun.citation.volume | 10 | - |
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