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Q38715230-E5F1C33B-B593-4EA3-A26D-DDFDE2133D1E
Q38715230-E5F1C33B-B593-4EA3-A26D-DDFDE2133D1E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-E5F1C33B-B593-4EA3-A26D-DDFDE2133D1E
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.
P698
Q38715230-E5F1C33B-B593-4EA3-A26D-DDFDE2133D1E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38715230-E5F1C33B-B593-4EA3-A26D-DDFDE2133D1E
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
742f4ba9301145ca24297040b555b72682dc7871
P698
28231083
http://www.w3.org/2001/XMLSchema#string