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Q45289014-652297CC-65D2-4504-8FEB-DB7AB19D3447
Q45289014-652297CC-65D2-4504-8FEB-DB7AB19D3447
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45289014-652297CC-65D2-4504-8FEB-DB7AB19D3447
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
P356
Q45289014-652297CC-65D2-4504-8FEB-DB7AB19D3447
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45289014-652297CC-65D2-4504-8FEB-DB7AB19D3447
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
75aba40b2b9430b20ac9b75815fefc56e97978f1
P356
10.1021/JF048701T
http://www.w3.org/2001/XMLSchema#string
P356
JF048701T