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1
Q38677408-73EE7A97-4DC5-4527-8C9A-8972A861757E
Q38677408-73EE7A97-4DC5-4527-8C9A-8972A861757E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38677408-73EE7A97-4DC5-4527-8C9A-8972A861757E
Nutritional and toxicological aspects of the Maillard browning reaction in foods.
P698
Q38677408-73EE7A97-4DC5-4527-8C9A-8972A861757E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38677408-73EE7A97-4DC5-4527-8C9A-8972A861757E
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
2b9ebfc1de9c698094b62182c8fa301b4f5fff93
P698
2669832
http://www.w3.org/2001/XMLSchema#string