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Q47294759-AC8AD30E-A4FE-4893-A86B-553F75A76AFD
Q47294759-AC8AD30E-A4FE-4893-A86B-553F75A76AFD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47294759-AC8AD30E-A4FE-4893-A86B-553F75A76AFD
Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.
P2860
Q47294759-AC8AD30E-A4FE-4893-A86B-553F75A76AFD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47294759-AC8AD30E-A4FE-4893-A86B-553F75A76AFD
rank
NormalRank
type
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Statement
wasDerivedFrom
7b3ca123f413200fbfa24869015e6e2863313581
P2860
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).