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Q28237718-1CD9F1B0-F72F-42D1-BB0F-93B86E3494D1
Q28237718-1CD9F1B0-F72F-42D1-BB0F-93B86E3494D1
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http://www.wikidata.org/entity/statement/Q28237718-1CD9F1B0-F72F-42D1-BB0F-93B86E3494D1
Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils
P2860
Q28237718-1CD9F1B0-F72F-42D1-BB0F-93B86E3494D1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q28237718-1CD9F1B0-F72F-42D1-BB0F-93B86E3494D1
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wasDerivedFrom
b8eba13822134d6a8ad8402d6a52f4407781e4ff
P2860
Cross-adaptation and bitterness inhibition of L-tryptophan, L-phenylalanine and urea: further support for shared peripheral physiology.