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Q40857618-B646E92C-4877-46D2-9BDE-AFB5C4E0AEFD
Q40857618-B646E92C-4877-46D2-9BDE-AFB5C4E0AEFD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-B646E92C-4877-46D2-9BDE-AFB5C4E0AEFD
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P932
Q40857618-B646E92C-4877-46D2-9BDE-AFB5C4E0AEFD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-B646E92C-4877-46D2-9BDE-AFB5C4E0AEFD
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9a34e411fc73907adb51cc4785d779d84c9254b3
P932
5216895
http://www.w3.org/2001/XMLSchema#string