awgldk
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
GraphQL
BETA
Graphs
1
Q58228722-B6FBC869-2B53-4D43-BD8A-3B2EC6245C69
Q58228722-B6FBC869-2B53-4D43-BD8A-3B2EC6245C69
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58228722-B6FBC869-2B53-4D43-BD8A-3B2EC6245C69
High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review
P2860
Q58228722-B6FBC869-2B53-4D43-BD8A-3B2EC6245C69
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58228722-B6FBC869-2B53-4D43-BD8A-3B2EC6245C69
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
318918ad864ce1a14896713b73cf96daa9a6acd9
P2860
Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage.