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Q40857618-E80EB819-0AB5-4EF6-8FCD-85346BE82958
Q40857618-E80EB819-0AB5-4EF6-8FCD-85346BE82958
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-E80EB819-0AB5-4EF6-8FCD-85346BE82958
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P304
Q40857618-E80EB819-0AB5-4EF6-8FCD-85346BE82958
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-E80EB819-0AB5-4EF6-8FCD-85346BE82958
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9a34e411fc73907adb51cc4785d779d84c9254b3
P304
398-405
http://www.w3.org/2001/XMLSchema#string