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Q39354602-FFD83306-13BC-4A38-BC6A-46B8C7A9EE91
Q39354602-FFD83306-13BC-4A38-BC6A-46B8C7A9EE91
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39354602-FFD83306-13BC-4A38-BC6A-46B8C7A9EE91
Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review.
P2860
Q39354602-FFD83306-13BC-4A38-BC6A-46B8C7A9EE91
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39354602-FFD83306-13BC-4A38-BC6A-46B8C7A9EE91
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NormalRank
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wasDerivedFrom
3b29eeec5fdc402526be7fd8d6f25a032e269ae6
P2860
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.