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- j.foodchem.2004.05.047 author "Flamini G, Cioni PL, Morelli I".
- j.foodchem.2004.05.047 doi "10.1016/j.foodchem.2004.05.047".
- j.foodchem.2004.05.047 first1 "G.".
- j.foodchem.2004.05.047 first2 "P. L.".
- j.foodchem.2004.05.047 first3 "I.".
- j.foodchem.2004.05.047 isCitedBy Germacrene.
- j.foodchem.2004.05.047 isCitedBy Lamium_purpureum.
- j.foodchem.2004.05.047 issue "1".
- j.foodchem.2004.05.047 journal "Food Chemistry".
- j.foodchem.2004.05.047 last1 "Flamini".
- j.foodchem.2004.05.047 last2 "Cioni".
- j.foodchem.2004.05.047 last3 "Morelli".
- j.foodchem.2004.05.047 pages "63".
- j.foodchem.2004.05.047 pages "63–68".
- j.foodchem.2004.05.047 title "Composition of the essential oils and in vivo emission of volatiles of four Lamium species from Italy: L. Purpureum, L. Hybridum, L. Bifidum and L. Amplexicaule".
- j.foodchem.2004.05.047 title "Composition of the essential oils and in vivo emission of volatiles of four Lamium species from Italy: L. purpureum, L. hybridum, L. bifidum and L. amplexicaule".
- j.foodchem.2004.05.047 volume "91".
- j.foodchem.2004.05.047 year "2005".