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Q39001190-E443257D-30C9-464E-A90D-059AC8DF6BC8
Q39001190-E443257D-30C9-464E-A90D-059AC8DF6BC8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39001190-E443257D-30C9-464E-A90D-059AC8DF6BC8
Degree of free fatty acid saturation influences chocolate rejection in human assessors.
P2860
Q39001190-E443257D-30C9-464E-A90D-059AC8DF6BC8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39001190-E443257D-30C9-464E-A90D-059AC8DF6BC8
rank
NormalRank
type
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Statement
wasDerivedFrom
f80994bfa6c18e5f5d22914cb545db1c988c6b70
P2860
Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.