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Q40857618-48D12253-E0A6-45AF-9A67-CF2B2F089156
Q40857618-48D12253-E0A6-45AF-9A67-CF2B2F089156
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-48D12253-E0A6-45AF-9A67-CF2B2F089156
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P31
Q40857618-48D12253-E0A6-45AF-9A67-CF2B2F089156
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-48D12253-E0A6-45AF-9A67-CF2B2F089156
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wasDerivedFrom
9a34e411fc73907adb51cc4785d779d84c9254b3
P31
scholarly article