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Q41679998-8E243B16-A9DE-4B2B-8B19-82E9C537B1A5
Q41679998-8E243B16-A9DE-4B2B-8B19-82E9C537B1A5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41679998-8E243B16-A9DE-4B2B-8B19-82E9C537B1A5
Characterization of naturally occurring airborne diacetyl concentrations associated with the preparation and consumption of unflavored coffee.
P2093
Q41679998-8E243B16-A9DE-4B2B-8B19-82E9C537B1A5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41679998-8E243B16-A9DE-4B2B-8B19-82E9C537B1A5
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
8f07e69fdd51b11c044bab9f68bf450a47ca9e37
P1545
4
http://www.w3.org/2001/XMLSchema#string
P2093
Chris Comerford
http://www.w3.org/2001/XMLSchema#string