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Q92450442-4DBD1EA8-A4A5-4DCB-9D6D-BACC55A38745
Q92450442-4DBD1EA8-A4A5-4DCB-9D6D-BACC55A38745
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92450442-4DBD1EA8-A4A5-4DCB-9D6D-BACC55A38745
Topological features of the intermolecular contacts in gluten-forming proteins: Exploring a novel methodological approach based on gold nanoparticles
P1433
Q92450442-4DBD1EA8-A4A5-4DCB-9D6D-BACC55A38745
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92450442-4DBD1EA8-A4A5-4DCB-9D6D-BACC55A38745
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type
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wasDerivedFrom
30ba5edd49f8acaab61153e49955aed9d6957de0
P1433
Food Research International