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Q40857618-225654B8-B229-4357-84FE-0102F2B6E1C6
Q40857618-225654B8-B229-4357-84FE-0102F2B6E1C6
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http://www.wikidata.org/entity/statement/Q40857618-225654B8-B229-4357-84FE-0102F2B6E1C6
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P2860
Q40857618-225654B8-B229-4357-84FE-0102F2B6E1C6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-225654B8-B229-4357-84FE-0102F2B6E1C6
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wasDerivedFrom
7d4d8fa7fd29cd2f66417c3d846cad711b60d2e1
P2860
Intact carbohydrate structures as part of the melanoidin skeleton.