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Q47157760-11EEDE6B-08EA-4F95-9BB3-EEBECD7498C1
Q47157760-11EEDE6B-08EA-4F95-9BB3-EEBECD7498C1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47157760-11EEDE6B-08EA-4F95-9BB3-EEBECD7498C1
Risks for human health related to the presence of 3‐ and 2‐monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food
P2860
Q47157760-11EEDE6B-08EA-4F95-9BB3-EEBECD7498C1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47157760-11EEDE6B-08EA-4F95-9BB3-EEBECD7498C1
rank
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type
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Statement
wasDerivedFrom
b65dc6434c0e05d91fe7ef55d9096589d18d8da1
P2860
Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.