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Q57581656-38D1761D-A037-4071-A422-2646C30DA6E6
Q57581656-38D1761D-A037-4071-A422-2646C30DA6E6
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http://www.wikidata.org/entity/statement/Q57581656-38D1761D-A037-4071-A422-2646C30DA6E6
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
P1433
Q57581656-38D1761D-A037-4071-A422-2646C30DA6E6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57581656-38D1761D-A037-4071-A422-2646C30DA6E6
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P1433
European Journal of Lipid Science and Technology