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Q38546627-6CCD3C57-4569-436E-B1AE-E01F23C1CB01
Q38546627-6CCD3C57-4569-436E-B1AE-E01F23C1CB01
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-6CCD3C57-4569-436E-B1AE-E01F23C1CB01
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P1433
Q38546627-6CCD3C57-4569-436E-B1AE-E01F23C1CB01
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-6CCD3C57-4569-436E-B1AE-E01F23C1CB01
rank
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Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P1433
International Journal of Food Sciences and Nutrition