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Q38546627-1A0A542D-A1A6-400F-BF21-BF654F866504
Q38546627-1A0A542D-A1A6-400F-BF21-BF654F866504
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-1A0A542D-A1A6-400F-BF21-BF654F866504
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P1476
Q38546627-1A0A542D-A1A6-400F-BF21-BF654F866504
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-1A0A542D-A1A6-400F-BF21-BF654F866504
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type
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Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P1476
The influence of different typ
......
nd main bioactive constituents
@en