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Q38546627-A856515E-F044-4CFA-9876-0CC8BAB0C189
Q38546627-A856515E-F044-4CFA-9876-0CC8BAB0C189
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-A856515E-F044-4CFA-9876-0CC8BAB0C189
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P577
Q38546627-A856515E-F044-4CFA-9876-0CC8BAB0C189
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-A856515E-F044-4CFA-9876-0CC8BAB0C189
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P577
2015-07-14T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
70d4331589090a67a6808ee6fdd70a21