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Q38185426-2E247615-4B31-4407-B169-3E50F1D7F04E
Q38185426-2E247615-4B31-4407-B169-3E50F1D7F04E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38185426-2E247615-4B31-4407-B169-3E50F1D7F04E
The impact of milling and thermal processing on phenolic compounds in cereal grains.
P2860
Q38185426-2E247615-4B31-4407-B169-3E50F1D7F04E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38185426-2E247615-4B31-4407-B169-3E50F1D7F04E
rank
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Statement
wasDerivedFrom
5d673f9899e452e9a47913339e2a638aaea78059
P2860
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods.