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1
Q38546627-61D9DC82-5CE5-4A85-952D-1D7C18245123
Q38546627-61D9DC82-5CE5-4A85-952D-1D7C18245123
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-61D9DC82-5CE5-4A85-952D-1D7C18245123
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P50
Q38546627-61D9DC82-5CE5-4A85-952D-1D7C18245123
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-61D9DC82-5CE5-4A85-952D-1D7C18245123
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P1545
1
http://www.w3.org/2001/XMLSchema#string
P50
Giovanni Caprioli