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Q37631904-CE615427-6FE6-4C67-8CB5-DF6379E2DCCD
Q37631904-CE615427-6FE6-4C67-8CB5-DF6379E2DCCD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37631904-CE615427-6FE6-4C67-8CB5-DF6379E2DCCD
Hypoxanthine enhances the cured meat taste.
P2860
Q37631904-CE615427-6FE6-4C67-8CB5-DF6379E2DCCD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37631904-CE615427-6FE6-4C67-8CB5-DF6379E2DCCD
rank
NormalRank
type
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Statement
wasDerivedFrom
4d4eaab05ac4f029f0ddd00baf95a57d7558d6ea
P2860
Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.