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Q40694095-1B02011A-DF88-4B57-BC3A-D0CD2D21856B
Q40694095-1B02011A-DF88-4B57-BC3A-D0CD2D21856B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-1B02011A-DF88-4B57-BC3A-D0CD2D21856B
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
P2093
Q40694095-1B02011A-DF88-4B57-BC3A-D0CD2D21856B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-1B02011A-DF88-4B57-BC3A-D0CD2D21856B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
1dc6bcce59c592f00c04939e030e8e86445c7db0
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
Philippe Jacolot
http://www.w3.org/2001/XMLSchema#string