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1
Q38546627-DAB8E7F9-1023-4A29-B403-FAAD49A32F3E
Q38546627-DAB8E7F9-1023-4A29-B403-FAAD49A32F3E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-DAB8E7F9-1023-4A29-B403-FAAD49A32F3E
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P356
Q38546627-DAB8E7F9-1023-4A29-B403-FAAD49A32F3E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-DAB8E7F9-1023-4A29-B403-FAAD49A32F3E
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P356
10.3109/09637486.2015.1064871
http://www.w3.org/2001/XMLSchema#string
P356
09637486.2015.1064871