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Q38546627-F30944FF-716F-41AB-B26D-397D9EB1A390
Q38546627-F30944FF-716F-41AB-B26D-397D9EB1A390
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-F30944FF-716F-41AB-B26D-397D9EB1A390
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P31
Q38546627-F30944FF-716F-41AB-B26D-397D9EB1A390
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-F30944FF-716F-41AB-B26D-397D9EB1A390
rank
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type
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Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P31
scholarly article