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Q40857618-EB45BF57-F4DE-4C3B-8A20-9D096DA002A0
Q40857618-EB45BF57-F4DE-4C3B-8A20-9D096DA002A0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-EB45BF57-F4DE-4C3B-8A20-9D096DA002A0
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
P577
Q40857618-EB45BF57-F4DE-4C3B-8A20-9D096DA002A0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40857618-EB45BF57-F4DE-4C3B-8A20-9D096DA002A0
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9a34e411fc73907adb51cc4785d779d84c9254b3
P577
2016-12-31T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
80e747dd2faf3349d5cebc85e661f0c1