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Q40857618-91B9E8B7-40B7-4A41-A60E-785AFB283BE3
Q40857618-91B9E8B7-40B7-4A41-A60E-785AFB283BE3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-91B9E8B7-40B7-4A41-A60E-785AFB283BE3
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P698
Q40857618-91B9E8B7-40B7-4A41-A60E-785AFB283BE3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-91B9E8B7-40B7-4A41-A60E-785AFB283BE3
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9a34e411fc73907adb51cc4785d779d84c9254b3
P698
28078266
http://www.w3.org/2001/XMLSchema#string