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Q38546627-C8E86578-0CD2-4D36-867D-7858CAA7D29C
Q38546627-C8E86578-0CD2-4D36-867D-7858CAA7D29C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-C8E86578-0CD2-4D36-867D-7858CAA7D29C
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P2860
Q38546627-C8E86578-0CD2-4D36-867D-7858CAA7D29C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-C8E86578-0CD2-4D36-867D-7858CAA7D29C
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wasDerivedFrom
7b905d1269ccb546ab21d8526488a60bb9dd6cd7
P2860
Chemical characterization and antioxidant properties of coffee melanoidins.