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1
Q38546627-E4B949E3-B81D-4B02-B055-E7244E17C561
Q38546627-E4B949E3-B81D-4B02-B055-E7244E17C561
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-E4B949E3-B81D-4B02-B055-E7244E17C561
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P2093
Q38546627-E4B949E3-B81D-4B02-B055-E7244E17C561
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-E4B949E3-B81D-4B02-B055-E7244E17C561
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
Manuela Cortese
http://www.w3.org/2001/XMLSchema#string