wikimedia
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Table
SPARQL
Graphs
1
1
Services
1
1
Assets
0
0
Insights
Schema
BETA
Class frequency
Class hierarchy
Q37339323-03345063-7B9D-427A-A64F-EDBFB12ABB05
Q37339323-03345063-7B9D-427A-A64F-EDBFB12ABB05
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37339323-03345063-7B9D-427A-A64F-EDBFB12ABB05
A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
P2860
Q37339323-03345063-7B9D-427A-A64F-EDBFB12ABB05
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37339323-03345063-7B9D-427A-A64F-EDBFB12ABB05
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
8767ae0edd75dd7eb3e7e484376d0c042959c534
P2860
Solid-phase microextraction: a powerful sample preparation tool prior to mass spectrometric analysis.