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Q57581656-2F3C50AD-004B-46D1-8621-9A64E692F457
Q57581656-2F3C50AD-004B-46D1-8621-9A64E692F457
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57581656-2F3C50AD-004B-46D1-8621-9A64E692F457
Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars
P2860
Q57581656-2F3C50AD-004B-46D1-8621-9A64E692F457
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57581656-2F3C50AD-004B-46D1-8621-9A64E692F457
rank
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type
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Statement
wasDerivedFrom
91d93e0bcabff2f3bf9a45e34735d4ed07dee777
P2860
Phytosterols: applications and recovery methods.