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Q47958328-433CE008-F2F5-4513-8BA7-2ECF5296EFE1
Q47958328-433CE008-F2F5-4513-8BA7-2ECF5296EFE1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47958328-433CE008-F2F5-4513-8BA7-2ECF5296EFE1
Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
P698
Q47958328-433CE008-F2F5-4513-8BA7-2ECF5296EFE1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47958328-433CE008-F2F5-4513-8BA7-2ECF5296EFE1
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
4fdfe00b671469c0e83f0efdc80ec6aa74bfcc26
P698
28677851
http://www.w3.org/2001/XMLSchema#string