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Q34331812-FADC4160-9909-4622-AEA3-7CA9D7DD963B
Q34331812-FADC4160-9909-4622-AEA3-7CA9D7DD963B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34331812-FADC4160-9909-4622-AEA3-7CA9D7DD963B
Effect of steaming, blanching, and high temperature/high pressure processing on the amino Acid contents of commonly consumed korean vegetables and pulses.
P1433
Q34331812-FADC4160-9909-4622-AEA3-7CA9D7DD963B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34331812-FADC4160-9909-4622-AEA3-7CA9D7DD963B
rank
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type
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Statement
wasDerivedFrom
fa4c8d7f517406dc6563942f8e3ad8cbf22094d2
P1433
Preventive nutrition and food science