@prefix dcat: <http://www.w3.org/ns/dcat#> .
@prefix dct: <http://purl.org/dc/terms/> .
@prefix foaf: <http://xmlns.com/foaf/0.1/> .
@prefix vcard: <http://www.w3.org/2006/vcard/ns#> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .

<https://rec.harvest-normandie.data4citizen.com/dataset/oai-hal-hal-00924773v1> a dcat:Dataset ;
    dct:description """
              Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein
            """ ;
    dct:identifier "hal-00924773" ;
    dct:issued "2026-05-07T15:08:26.180959"^^xsd:dateTime ;
    dct:language "en" ;
    dct:modified "2026-05-07T15:08:26.180964"^^xsd:dateTime ;
    dct:publisher <https://rec.harvest-normandie.data4citizen.com/organization/cce9db95-46d9-4dc2-84b6-764215d0a002> ;
    dct:title "Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein" ;
    dcat:contactPoint [ a vcard:Organization ;
            vcard:fn "CCSD" ] ;
    dcat:distribution <https://rec.harvest-normandie.data4citizen.com/dataset/oai-hal-hal-00924773v1/resource/92b615e7-7c0f-4e84-b885-8320b5e7d241> ;
    dcat:keyword "agregation",
        "conference-papers",
        "digestion",
        "in-vitro",
        "infoeu-reposemanticsconferenceobject",
        "ovalbumine",
        "proteine-native",
        "sdvidasmalife-sciences-q-biofood-engineeringdomainsdvidasma" ;
    dcat:landingPage <1%20st%20Food%20Structures%2C%20Digestion%20&%20Health%20Conference> .

<1%20st%20Food%20Structures%2C%20Digestion%20&%20Health%20Conference> a foaf:Document .

<https://rec.harvest-normandie.data4citizen.com/dataset/oai-hal-hal-00924773v1/resource/92b615e7-7c0f-4e84-b885-8320b5e7d241> a dcat:Distribution ;
    dct:format "HTML" ;
    dct:issued "2026-05-07T15:08:26.182620"^^xsd:dateTime ;
    dct:modified "2026-05-07T15:08:26.170450"^^xsd:dateTime ;
    dct:title "Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein" ;
    dcat:accessURL <https://institut-agro-rennes-angers.hal.science/hal-00924773> .

<https://rec.harvest-normandie.data4citizen.com/organization/cce9db95-46d9-4dc2-84b6-764215d0a002> a foaf:Agent ;
    foaf:name "test_moissonnage_selune" .