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Q37668717-074D0881-4206-4551-8271-A9D11A4E3DC7
Q37668717-074D0881-4206-4551-8271-A9D11A4E3DC7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37668717-074D0881-4206-4551-8271-A9D11A4E3DC7
Flaking process increases the NF-κB inhibition activity and melanoidin extractability of coffee.
P2860
Q37668717-074D0881-4206-4551-8271-A9D11A4E3DC7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37668717-074D0881-4206-4551-8271-A9D11A4E3DC7
rank
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type
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wasDerivedFrom
b2dfe0eb6c6f9a2c6c9789929d41be36252e5931
P2860
Effect of roasting on the formation of chlorogenic acid lactones in coffee.