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Q40857618-12FAED60-81FC-4012-943E-BB0B96F06FE6
Q40857618-12FAED60-81FC-4012-943E-BB0B96F06FE6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-12FAED60-81FC-4012-943E-BB0B96F06FE6
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P356
Q40857618-12FAED60-81FC-4012-943E-BB0B96F06FE6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-12FAED60-81FC-4012-943E-BB0B96F06FE6
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9a34e411fc73907adb51cc4785d779d84c9254b3
P356
10.3746/PNF.2016.21.4.398
http://www.w3.org/2001/XMLSchema#string
P356
PNF.2016.21.4.398