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1
Q40857618-3613440D-C1C8-46BD-B6B5-1ECCD2AB15EB
Q40857618-3613440D-C1C8-46BD-B6B5-1ECCD2AB15EB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-3613440D-C1C8-46BD-B6B5-1ECCD2AB15EB
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P2093
Q40857618-3613440D-C1C8-46BD-B6B5-1ECCD2AB15EB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-3613440D-C1C8-46BD-B6B5-1ECCD2AB15EB
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9a34e411fc73907adb51cc4785d779d84c9254b3
P1545
1
http://www.w3.org/2001/XMLSchema#string
P2093
Ok-Ju Kang
http://www.w3.org/2001/XMLSchema#string