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Q41662764-2E567E6F-7C8A-4D8D-878C-E801EDDEFA7B
Q41662764-2E567E6F-7C8A-4D8D-878C-E801EDDEFA7B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41662764-2E567E6F-7C8A-4D8D-878C-E801EDDEFA7B
Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process.
P2860
Q41662764-2E567E6F-7C8A-4D8D-878C-E801EDDEFA7B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41662764-2E567E6F-7C8A-4D8D-878C-E801EDDEFA7B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
f9194094f30904ceada03bec81977430fdde98b1
P2860
From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions