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Q35947603-0E650F47-D661-4FFC-8B75-55266FFB8218
Q35947603-0E650F47-D661-4FFC-8B75-55266FFB8218
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35947603-0E650F47-D661-4FFC-8B75-55266FFB8218
Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo.
P2860
Q35947603-0E650F47-D661-4FFC-8B75-55266FFB8218
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35947603-0E650F47-D661-4FFC-8B75-55266FFB8218
rank
NormalRank
type
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Statement
wasDerivedFrom
a66b1f10d9378074696214c6fe6304b12155f849
P2860
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.