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1
Q44439939-4E18C6E8-8FD5-4906-972E-2E4AEBD5257F
Q44439939-4E18C6E8-8FD5-4906-972E-2E4AEBD5257F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44439939-4E18C6E8-8FD5-4906-972E-2E4AEBD5257F
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.
P50
Q44439939-4E18C6E8-8FD5-4906-972E-2E4AEBD5257F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44439939-4E18C6E8-8FD5-4906-972E-2E4AEBD5257F
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bdd65656d78fb262f4a7440e3edcddb9f5d5b4c2
P1545
5
http://www.w3.org/2001/XMLSchema#string
P50
Marianne N. Lund