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Q38546627-2A0A590A-A213-444C-91B8-98DE0EE936EC
Q38546627-2A0A590A-A213-444C-91B8-98DE0EE936EC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-2A0A590A-A213-444C-91B8-98DE0EE936EC
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P2860
Q38546627-2A0A590A-A213-444C-91B8-98DE0EE936EC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-2A0A590A-A213-444C-91B8-98DE0EE936EC
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type
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Statement
wasDerivedFrom
7b905d1269ccb546ab21d8526488a60bb9dd6cd7
P2860
Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages.