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Q40055527-327F452C-D4E7-4496-8C8E-D8A17491610F
Q40055527-327F452C-D4E7-4496-8C8E-D8A17491610F
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Statement
http://www.wikidata.org/entity/statement/Q40055527-327F452C-D4E7-4496-8C8E-D8A17491610F
Effects of fermentation and its control on the sensory characteristics of conservolea variety green olives.
P2860
Q40055527-327F452C-D4E7-4496-8C8E-D8A17491610F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40055527-327F452C-D4E7-4496-8C8E-D8A17491610F
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Statement
wasDerivedFrom
f09e0982f2b413e8cc5129d7e20926fe70f9e7da
P2860
Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olives