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Q34160233-2B6AA026-A60C-40AB-86D6-E999BE5F8657
Q34160233-2B6AA026-A60C-40AB-86D6-E999BE5F8657
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34160233-2B6AA026-A60C-40AB-86D6-E999BE5F8657
Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats
P2860
Q34160233-2B6AA026-A60C-40AB-86D6-E999BE5F8657
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34160233-2B6AA026-A60C-40AB-86D6-E999BE5F8657
rank
NormalRank
type
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Statement
wasDerivedFrom
256e9b85046c4c0b3e0e6ff8a44d72da9b2366e9
P2860
Hydrolysed wheat proteins present in cosmetics can induce immediate hypersensitivities