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Q40694095-5816D55E-8BFF-4A03-BDE8-4BDFB9C33AC2
Q40694095-5816D55E-8BFF-4A03-BDE8-4BDFB9C33AC2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-5816D55E-8BFF-4A03-BDE8-4BDFB9C33AC2
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
P2093
Q40694095-5816D55E-8BFF-4A03-BDE8-4BDFB9C33AC2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-5816D55E-8BFF-4A03-BDE8-4BDFB9C33AC2
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
1dc6bcce59c592f00c04939e030e8e86445c7db0
P1545
4
http://www.w3.org/2001/XMLSchema#string
P2093
Pascale Gadonna-Widehem
http://www.w3.org/2001/XMLSchema#string