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Q46600864-6C30E4C1-2D0D-43D4-BEDD-5AFF0A46E9CC
Q46600864-6C30E4C1-2D0D-43D4-BEDD-5AFF0A46E9CC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46600864-6C30E4C1-2D0D-43D4-BEDD-5AFF0A46E9CC
Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting.
P2860
Q46600864-6C30E4C1-2D0D-43D4-BEDD-5AFF0A46E9CC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46600864-6C30E4C1-2D0D-43D4-BEDD-5AFF0A46E9CC
rank
NormalRank
type
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Statement
wasDerivedFrom
d9795008235174773e2c223db701a432907d89cc
P2860
Acrylamide in foods: occurrence, sources, and modeling.