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Q40694095-591617D5-8F93-4712-92F8-50BE8F6FB2C7
Q40694095-591617D5-8F93-4712-92F8-50BE8F6FB2C7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-591617D5-8F93-4712-92F8-50BE8F6FB2C7
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
P5875
Q40694095-591617D5-8F93-4712-92F8-50BE8F6FB2C7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-591617D5-8F93-4712-92F8-50BE8F6FB2C7
rank
NormalRank
type
BestRank
Statement
P5875
279196884
http://www.w3.org/2001/XMLSchema#string