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Q38715230-8985AC20-8D45-4A13-BED1-4F6F4DF699C0
Q38715230-8985AC20-8D45-4A13-BED1-4F6F4DF699C0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-8985AC20-8D45-4A13-BED1-4F6F4DF699C0
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.
P921
Q38715230-8985AC20-8D45-4A13-BED1-4F6F4DF699C0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-8985AC20-8D45-4A13-BED1-4F6F4DF699C0
rank
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type
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Statement
P921
bread