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Q32145867-1FAFE14A-10D1-4E8E-AEA5-8374A68A1C85
Q32145867-1FAFE14A-10D1-4E8E-AEA5-8374A68A1C85
BestRank
Statement
http://www.wikidata.org/entity/statement/Q32145867-1FAFE14A-10D1-4E8E-AEA5-8374A68A1C85
Meal palatability, substrate oxidation and blood glucose in young and older men.
P2093
Q32145867-1FAFE14A-10D1-4E8E-AEA5-8374A68A1C85
BestRank
Statement
http://www.wikidata.org/entity/statement/Q32145867-1FAFE14A-10D1-4E8E-AEA5-8374A68A1C85
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
7a814c47887b3aadb743c39fa905128db0ce7ac7
P1545
4
http://www.w3.org/2001/XMLSchema#string
P2093
Tsay R
http://www.w3.org/2001/XMLSchema#string