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Q34400530-B71AF37D-551D-4ABB-85DB-4891DF78F5F7
Q34400530-B71AF37D-551D-4ABB-85DB-4891DF78F5F7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34400530-B71AF37D-551D-4ABB-85DB-4891DF78F5F7
Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.).
P1433
Q34400530-B71AF37D-551D-4ABB-85DB-4891DF78F5F7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34400530-B71AF37D-551D-4ABB-85DB-4891DF78F5F7
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
40d7ed149810a9e6c08361bf75963adb2a3eef6e
P1433
Preventive nutrition and food science