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Q40694095-0CA9EF86-13EA-47AC-86F8-ACA1E0FC53F7
Q40694095-0CA9EF86-13EA-47AC-86F8-ACA1E0FC53F7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-0CA9EF86-13EA-47AC-86F8-ACA1E0FC53F7
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
P1433
Q40694095-0CA9EF86-13EA-47AC-86F8-ACA1E0FC53F7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-0CA9EF86-13EA-47AC-86F8-ACA1E0FC53F7
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
1dc6bcce59c592f00c04939e030e8e86445c7db0
P1433
Food Chemistry