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1
Q38546627-F8F6C0F6-C0C7-4547-863B-214CCE7255D0
Q38546627-F8F6C0F6-C0C7-4547-863B-214CCE7255D0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-F8F6C0F6-C0C7-4547-863B-214CCE7255D0
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P2093
Q38546627-F8F6C0F6-C0C7-4547-863B-214CCE7255D0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-F8F6C0F6-C0C7-4547-863B-214CCE7255D0
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
fdaf3b27e3c2e562072a87305f6c9af45093c4e1
P1545
3
http://www.w3.org/2001/XMLSchema#string
P2093
Gianni Sagratini
http://www.w3.org/2001/XMLSchema#string