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1
Q38533143-65EA58E5-71E3-464B-BBC3-C3600B2ACD14
Q38533143-65EA58E5-71E3-464B-BBC3-C3600B2ACD14
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38533143-65EA58E5-71E3-464B-BBC3-C3600B2ACD14
Formation of Flower Fragrance Compounds from Their Precursors by Enzymic Action during Flower Opening.
P2093
Q38533143-65EA58E5-71E3-464B-BBC3-C3600B2ACD14
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38533143-65EA58E5-71E3-464B-BBC3-C3600B2ACD14
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
60760349ed7914dce6a9f6c9b653a1bbbce9b29f
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
S Watanabe
http://www.w3.org/2001/XMLSchema#string