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Q50499329-7757260C-5BF1-4830-AED6-01FEF5DB6187
Q50499329-7757260C-5BF1-4830-AED6-01FEF5DB6187
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50499329-7757260C-5BF1-4830-AED6-01FEF5DB6187
Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew.
P921
Q50499329-7757260C-5BF1-4830-AED6-01FEF5DB6187
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50499329-7757260C-5BF1-4830-AED6-01FEF5DB6187
rank
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type
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Statement
wasDerivedFrom
f9f235128e55b65475eaa4401bc03aa8081f348f
P921
3-(3,4-dihydroxyphenyl) propionic acid