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Q50906999-D87326E0-CB0D-473F-9B9B-B76B04F9F81D
Q50906999-D87326E0-CB0D-473F-9B9B-B76B04F9F81D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50906999-D87326E0-CB0D-473F-9B9B-B76B04F9F81D
The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin.
P304
Q50906999-D87326E0-CB0D-473F-9B9B-B76B04F9F81D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50906999-D87326E0-CB0D-473F-9B9B-B76B04F9F81D
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
c1098460db0d48dfda7d8a9ecafa3c99668466ee
P304
451-458
http://www.w3.org/2001/XMLSchema#string