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Q40694095-6E6CB185-2FDE-44B9-9AD9-60C4236BD8C4
Q40694095-6E6CB185-2FDE-44B9-9AD9-60C4236BD8C4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-6E6CB185-2FDE-44B9-9AD9-60C4236BD8C4
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
P2093
Q40694095-6E6CB185-2FDE-44B9-9AD9-60C4236BD8C4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-6E6CB185-2FDE-44B9-9AD9-60C4236BD8C4
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
1dc6bcce59c592f00c04939e030e8e86445c7db0
P1545
1
http://www.w3.org/2001/XMLSchema#string
P2093
Cynthia Helou
http://www.w3.org/2001/XMLSchema#string