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Q41375732-890498CE-8444-494B-8528-83A2385C3D53
Q41375732-890498CE-8444-494B-8528-83A2385C3D53
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41375732-890498CE-8444-494B-8528-83A2385C3D53
Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.
P2888
Q41375732-890498CE-8444-494B-8528-83A2385C3D53
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41375732-890498CE-8444-494B-8528-83A2385C3D53
rank
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type
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Statement
P2888
s13197-016-2315-8