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Q36793591-CE19B364-AD9E-422B-BEAF-416ED476D2B4
Q36793591-CE19B364-AD9E-422B-BEAF-416ED476D2B4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36793591-CE19B364-AD9E-422B-BEAF-416ED476D2B4
Glycine crystallization during freezing: the effects of salt form, pH, and ionic strength.
P304
Q36793591-CE19B364-AD9E-422B-BEAF-416ED476D2B4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36793591-CE19B364-AD9E-422B-BEAF-416ED476D2B4
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
0ecb1d0262dd1025c6d8bb84a8247b73e1f1c712
P304
1457-1461
http://www.w3.org/2001/XMLSchema#string