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1
Q38546627-80271D10-EC87-44A4-86D3-B6E970481938
Q38546627-80271D10-EC87-44A4-86D3-B6E970481938
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-80271D10-EC87-44A4-86D3-B6E970481938
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P433
Q38546627-80271D10-EC87-44A4-86D3-B6E970481938
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-80271D10-EC87-44A4-86D3-B6E970481938
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P433
5
http://www.w3.org/2001/XMLSchema#string