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Q40694095-0D17E576-C0A0-4ED6-BBCE-4DA44F8DE876
Q40694095-0D17E576-C0A0-4ED6-BBCE-4DA44F8DE876
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-0D17E576-C0A0-4ED6-BBCE-4DA44F8DE876
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
P577
Q40694095-0D17E576-C0A0-4ED6-BBCE-4DA44F8DE876
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-0D17E576-C0A0-4ED6-BBCE-4DA44F8DE876
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
1dc6bcce59c592f00c04939e030e8e86445c7db0
P577
2015-06-12T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
86a813f92fbdf5a3c4f652e8dd8da898