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Q45005271-B46720C8-8032-4837-B4B7-757D5032F7C7
Q45005271-B46720C8-8032-4837-B4B7-757D5032F7C7
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Statement
http://www.wikidata.org/entity/statement/Q45005271-B46720C8-8032-4837-B4B7-757D5032F7C7
Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.
P31
Q45005271-B46720C8-8032-4837-B4B7-757D5032F7C7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45005271-B46720C8-8032-4837-B4B7-757D5032F7C7
rank
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type
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Statement
wasDerivedFrom
74f913f7f921e89f2ea7fec98b853f0a640a36f5
P31
scholarly article