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Q38715230-A951EDDF-6519-4FE7-9346-40C03BDE51BB
Q38715230-A951EDDF-6519-4FE7-9346-40C03BDE51BB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-A951EDDF-6519-4FE7-9346-40C03BDE51BB
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.
P31
Q38715230-A951EDDF-6519-4FE7-9346-40C03BDE51BB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-A951EDDF-6519-4FE7-9346-40C03BDE51BB
rank
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type
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Statement
wasDerivedFrom
742f4ba9301145ca24297040b555b72682dc7871
P31
scholarly article