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Q40694095-3E3D6660-51A2-458B-8C84-E2CA57E3A95C
Q40694095-3E3D6660-51A2-458B-8C84-E2CA57E3A95C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-3E3D6660-51A2-458B-8C84-E2CA57E3A95C
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
P921
Q40694095-3E3D6660-51A2-458B-8C84-E2CA57E3A95C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-3E3D6660-51A2-458B-8C84-E2CA57E3A95C
rank
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type
BestRank
Statement
P921
bread