[{"data": {"name": "Free amino acid profile of Bubalus bubalis L. meat from the Campania region", "@type": "ScholarlyArticle", "genre": "journal-article", "author": [{"name": "Nicola Landi", "@type": "Person"}, {"name": "Antonella M. A. Di Giuseppe", "@type": "Person"}, {"name": "Sara Ragucci", "@type": "Person"}, {"name": "Antimo Di Maro", "@type": "Person"}], "license": "cc-by", "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "http://www.scielo.br/pdf/rbz/v45n10/1516-3598-rbz-45-10-00627.pdf", "encodingFormat": "application/pdf"}, {"@type": "MediaObject", "contentUrl": "http://pdfs.semanticscholar.org/c9fb/2ecf0ef83bf4b82549d3b6e03a0138cb45d4.pdf", "encodingFormat": "application/pdf"}], "publisher": {"name": "FapUNIFESP (SciELO)", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.1590/s1806-92902016001000008", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CCf1XwxtCzayQ-CTPUd9i6Fyuqa-CD9C1gdzkXYy6-CRXpKWmyFDvnx", "propertyID": "ISCC"}], "datePublished": "2016-10-01"}, "schema": "schema.org", "mediatype": "application/ld+json"}]