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Q40857618-C0FFCD65-1CF5-4F66-B9C0-7C2EB53446C7
Q40857618-C0FFCD65-1CF5-4F66-B9C0-7C2EB53446C7
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http://www.wikidata.org/entity/statement/Q40857618-C0FFCD65-1CF5-4F66-B9C0-7C2EB53446C7
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P2860
Q40857618-C0FFCD65-1CF5-4F66-B9C0-7C2EB53446C7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-C0FFCD65-1CF5-4F66-B9C0-7C2EB53446C7
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Statement
wasDerivedFrom
7d4d8fa7fd29cd2f66417c3d846cad711b60d2e1
P2860
Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.