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Q30400362-491D20E1-AEE9-46AE-BD1B-B5FC8D09A600
Q30400362-491D20E1-AEE9-46AE-BD1B-B5FC8D09A600
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30400362-491D20E1-AEE9-46AE-BD1B-B5FC8D09A600
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).
P577
Q30400362-491D20E1-AEE9-46AE-BD1B-B5FC8D09A600
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30400362-491D20E1-AEE9-46AE-BD1B-B5FC8D09A600
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
743293d9e225d3960065047c62fe74562216380b
P577
2017-03-26T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
5e19466ec2b98c227324180b2de7fc1b