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1
Q46085584-b157ca35-4fa0-b184-115c-2696fb3711b1
Q46085584-b157ca35-4fa0-b184-115c-2696fb3711b1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46085584-b157ca35-4fa0-b184-115c-2696fb3711b1
Effect of boiling on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage.
P921
Q46085584-b157ca35-4fa0-b184-115c-2696fb3711b1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46085584-b157ca35-4fa0-b184-115c-2696fb3711b1
rank
NormalRank
type
BestRank
Statement
P921
cabbage