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1
Q38040625-D12DC142-FADB-4C04-A4CB-E8A630951DB6
Q38040625-D12DC142-FADB-4C04-A4CB-E8A630951DB6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38040625-D12DC142-FADB-4C04-A4CB-E8A630951DB6
The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds.
P50
Q38040625-D12DC142-FADB-4C04-A4CB-E8A630951DB6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38040625-D12DC142-FADB-4C04-A4CB-E8A630951DB6
rank
NormalRank
type
BestRank
Statement
P1545
2
http://www.w3.org/2001/XMLSchema#string
P1932
Antony J Fairbanks
http://www.w3.org/2001/XMLSchema#string
P50
Antony J. Fairbanks