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Q40857618-0D663FD6-D36A-4082-A644-1A6ACD4E7E6E
Q40857618-0D663FD6-D36A-4082-A644-1A6ACD4E7E6E
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http://www.wikidata.org/entity/statement/Q40857618-0D663FD6-D36A-4082-A644-1A6ACD4E7E6E
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P2860
Q40857618-0D663FD6-D36A-4082-A644-1A6ACD4E7E6E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-0D663FD6-D36A-4082-A644-1A6ACD4E7E6E
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7d4d8fa7fd29cd2f66417c3d846cad711b60d2e1
P2860
Antioxidative activity of a zinc-chelating substance in coffee.