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Q30363447-A1B41F30-4F09-4E8E-B1D9-C2D1B15281BF
Q30363447-A1B41F30-4F09-4E8E-B1D9-C2D1B15281BF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30363447-A1B41F30-4F09-4E8E-B1D9-C2D1B15281BF
Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).
P2860
Q30363447-A1B41F30-4F09-4E8E-B1D9-C2D1B15281BF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30363447-A1B41F30-4F09-4E8E-B1D9-C2D1B15281BF
rank
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type
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Statement
wasDerivedFrom
342a9986857bd280072e2b419c0e78ba70cb3262
P2860
Decreased proteolysis caused by protein aggregates, inclusion bodies, plaques, lipofuscin, ceroid, and 'aggresomes' during oxidative stress, aging, and disease.