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Q38546627-004E35F8-E548-458F-B26A-5AB545A63A2A
Q38546627-004E35F8-E548-458F-B26A-5AB545A63A2A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-004E35F8-E548-458F-B26A-5AB545A63A2A
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P2860
Q38546627-004E35F8-E548-458F-B26A-5AB545A63A2A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-004E35F8-E548-458F-B26A-5AB545A63A2A
rank
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type
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Statement
wasDerivedFrom
7b905d1269ccb546ab21d8526488a60bb9dd6cd7
P2860
Caffeine content of specialty coffees