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1
Q38546627-84AEB3F1-EB05-47E8-8BD9-088E14AACA6A
Q38546627-84AEB3F1-EB05-47E8-8BD9-088E14AACA6A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-84AEB3F1-EB05-47E8-8BD9-088E14AACA6A
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P698
Q38546627-84AEB3F1-EB05-47E8-8BD9-088E14AACA6A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-84AEB3F1-EB05-47E8-8BD9-088E14AACA6A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P698
26171629
http://www.w3.org/2001/XMLSchema#string