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Q40694095-EFF6A061-31C5-4561-9D69-2C9D90C148FD
Q40694095-EFF6A061-31C5-4561-9D69-2C9D90C148FD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-EFF6A061-31C5-4561-9D69-2C9D90C148FD
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
P356
Q40694095-EFF6A061-31C5-4561-9D69-2C9D90C148FD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40694095-EFF6A061-31C5-4561-9D69-2C9D90C148FD
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
1dc6bcce59c592f00c04939e030e8e86445c7db0
P356
10.1016/J.FOODCHEM.2015.06.032
http://www.w3.org/2001/XMLSchema#string
P356
J.FOODCHEM.2015.06.032