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Q40857618-0C3FD074-28AB-44DC-B28D-FE04187267D7
Q40857618-0C3FD074-28AB-44DC-B28D-FE04187267D7
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http://www.wikidata.org/entity/statement/Q40857618-0C3FD074-28AB-44DC-B28D-FE04187267D7
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P2860
Q40857618-0C3FD074-28AB-44DC-B28D-FE04187267D7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-0C3FD074-28AB-44DC-B28D-FE04187267D7
rank
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wasDerivedFrom
7d4d8fa7fd29cd2f66417c3d846cad711b60d2e1
P2860
High molecular weight melanoidins from coffee brew.