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Q35901419-3A86E4A9-D673-49BB-ABD2-E912698B2230
Q35901419-3A86E4A9-D673-49BB-ABD2-E912698B2230
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35901419-3A86E4A9-D673-49BB-ABD2-E912698B2230
Foodomics imaging by mass spectrometry and magnetic resonance.
P2860
Q35901419-3A86E4A9-D673-49BB-ABD2-E912698B2230
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35901419-3A86E4A9-D673-49BB-ABD2-E912698B2230
rank
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type
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wasDerivedFrom
cb0bb1f48899f4cca4afcdb5e05cd551961f3028
P2860
The effects of soy on freezable bread dough: a magnetic resonance study.