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Q38546627-90973610-8059-4A19-A1E6-D56A79A62C1F
Q38546627-90973610-8059-4A19-A1E6-D56A79A62C1F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-90973610-8059-4A19-A1E6-D56A79A62C1F
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P5875
Q38546627-90973610-8059-4A19-A1E6-D56A79A62C1F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-90973610-8059-4A19-A1E6-D56A79A62C1F
rank
NormalRank
type
BestRank
Statement
P5875
280063276
http://www.w3.org/2001/XMLSchema#string