awgldk
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
GraphQL
BETA
Graphs
1
Q46715083-04974AF4-2E56-44FD-A9AE-D250EA8C76DD
Q46715083-04974AF4-2E56-44FD-A9AE-D250EA8C76DD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46715083-04974AF4-2E56-44FD-A9AE-D250EA8C76DD
Conformation affects the potential allergenicity of ovalbumin after heating and glycation.
P2860
Q46715083-04974AF4-2E56-44FD-A9AE-D250EA8C76DD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46715083-04974AF4-2E56-44FD-A9AE-D250EA8C76DD
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
776d805894cc493a72522a3f34ee0671e945c5e8
P2860
Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment.