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Q39809104-F5DD5D2A-8F76-464A-B1E2-E1FBD67EE10A
Q39809104-F5DD5D2A-8F76-464A-B1E2-E1FBD67EE10A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39809104-F5DD5D2A-8F76-464A-B1E2-E1FBD67EE10A
Salivary protein levels as a predictor of perceived astringency in model systems and solid foods
P2860
Q39809104-F5DD5D2A-8F76-464A-B1E2-E1FBD67EE10A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39809104-F5DD5D2A-8F76-464A-B1E2-E1FBD67EE10A
rank
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type
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Statement
wasDerivedFrom
9eba41586c51796d0032a010a82f8d6ec78ad3ea
P2860
Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences.