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Q38715230-09472164-49FA-41B6-B848-556EF5814C5A
Q38715230-09472164-49FA-41B6-B848-556EF5814C5A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-09472164-49FA-41B6-B848-556EF5814C5A
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.
P2860
Q38715230-09472164-49FA-41B6-B848-556EF5814C5A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-09472164-49FA-41B6-B848-556EF5814C5A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
d2050127f599af7309783f8955d725829321e7e9
P2860
Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation.