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Q49188477-61715217-A6DF-4283-AD05-3F28253A0F0D
Q49188477-61715217-A6DF-4283-AD05-3F28253A0F0D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q49188477-61715217-A6DF-4283-AD05-3F28253A0F0D
Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts.
P2860
Q49188477-61715217-A6DF-4283-AD05-3F28253A0F0D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q49188477-61715217-A6DF-4283-AD05-3F28253A0F0D
rank
NormalRank
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Statement
wasDerivedFrom
0d4b289e933ae1a49e7af4e4d36b41c282a5474d
P2860
Domestic cooking methods affect the nutritional quality of red cabbage.