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Q41994580-1313C803-6070-46F4-B9EE-B0C93B3B5337
Q41994580-1313C803-6070-46F4-B9EE-B0C93B3B5337
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41994580-1313C803-6070-46F4-B9EE-B0C93B3B5337
Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms.
P478
Q41994580-1313C803-6070-46F4-B9EE-B0C93B3B5337
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41994580-1313C803-6070-46F4-B9EE-B0C93B3B5337
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
50058827fb0456a42a2896a90704861f452fabb5
P478
51
http://www.w3.org/2001/XMLSchema#string