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Q46391400-60936A4B-F0A5-4D7A-A522-7022C4D13576
Q46391400-60936A4B-F0A5-4D7A-A522-7022C4D13576
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46391400-60936A4B-F0A5-4D7A-A522-7022C4D13576
Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts.
P921
Q46391400-60936A4B-F0A5-4D7A-A522-7022C4D13576
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46391400-60936A4B-F0A5-4D7A-A522-7022C4D13576
rank
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type
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Statement
P921
European anchovy