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Q46600405-A72A3F1C-3EC4-442E-BF80-2EBB7985792C
Q46600405-A72A3F1C-3EC4-442E-BF80-2EBB7985792C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46600405-A72A3F1C-3EC4-442E-BF80-2EBB7985792C
The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.).
P2860
Q46600405-A72A3F1C-3EC4-442E-BF80-2EBB7985792C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46600405-A72A3F1C-3EC4-442E-BF80-2EBB7985792C
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
a4b0aa27da223e7e6935315cf69db64a2ea66973
P2860
Vitamin retention in cook/chill and cook/hot-hold hospital food-services.