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Q46040896-26329118-B85D-4A76-B4FD-334F5F306859
Q46040896-26329118-B85D-4A76-B4FD-334F5F306859
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46040896-26329118-B85D-4A76-B4FD-334F5F306859
Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil.
P2860
Q46040896-26329118-B85D-4A76-B4FD-334F5F306859
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46040896-26329118-B85D-4A76-B4FD-334F5F306859
rank
NormalRank
type
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Statement
wasDerivedFrom
6f2b28c6e3ab0d4c72689c5484421f9a0f803fea
P2860
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure.