awgldk
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Table
SPARQL
Graphs
1
1
Services
1
1
Assets
0
0
Insights
Schema
BETA
Class frequency
Class hierarchy
Q38715230-87ED8B9B-F29B-49D4-AC2D-A25DA45E0D64
Q38715230-87ED8B9B-F29B-49D4-AC2D-A25DA45E0D64
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-87ED8B9B-F29B-49D4-AC2D-A25DA45E0D64
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.
P2860
Q38715230-87ED8B9B-F29B-49D4-AC2D-A25DA45E0D64
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-87ED8B9B-F29B-49D4-AC2D-A25DA45E0D64
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
662a99c98a8eafece7c88b1014d4ba8839fde182
P2860
Estimation of dietary intake of melanoidins from coffee and bread.