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Q40857618-710A4379-5FD5-47DC-8844-4C8D5AE4651C
Q40857618-710A4379-5FD5-47DC-8844-4C8D5AE4651C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-710A4379-5FD5-47DC-8844-4C8D5AE4651C
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P1433
Q40857618-710A4379-5FD5-47DC-8844-4C8D5AE4651C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-710A4379-5FD5-47DC-8844-4C8D5AE4651C
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9a34e411fc73907adb51cc4785d779d84c9254b3
P1433
Preventive nutrition and food science