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Q36452380-2850ADC5-253A-43D3-9F7F-6DD7C51474C0
Q36452380-2850ADC5-253A-43D3-9F7F-6DD7C51474C0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36452380-2850ADC5-253A-43D3-9F7F-6DD7C51474C0
Creating proteins with novel functionality via the Maillard reaction: a review.
P2860
Q36452380-2850ADC5-253A-43D3-9F7F-6DD7C51474C0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36452380-2850ADC5-253A-43D3-9F7F-6DD7C51474C0
rank
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type
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wasDerivedFrom
c4214709ca387a065824ba2f10f75f86d08e9293
P2860
Effects of sugars on whey protein isolate gelation.