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1
Q80322190-716B2606-EADE-4B61-A32F-330E3956C3BC
Q80322190-716B2606-EADE-4B61-A32F-330E3956C3BC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q80322190-716B2606-EADE-4B61-A32F-330E3956C3BC
Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils
P478
Q80322190-716B2606-EADE-4B61-A32F-330E3956C3BC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q80322190-716B2606-EADE-4B61-A32F-330E3956C3BC
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
e5d5f5f1220bf478180900f4e5b7f6577470346d
P478
55
http://www.w3.org/2001/XMLSchema#string