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Q38546627-0CF95126-998E-474A-8511-255107C5583C
Q38546627-0CF95126-998E-474A-8511-255107C5583C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-0CF95126-998E-474A-8511-255107C5583C
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P2860
Q38546627-0CF95126-998E-474A-8511-255107C5583C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-0CF95126-998E-474A-8511-255107C5583C
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
7b905d1269ccb546ab21d8526488a60bb9dd6cd7
P2860
Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/principal component analysis