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Q47911039-F0FF3343-4604-4AF4-BD2A-D5B981B0DF1D
Q47911039-F0FF3343-4604-4AF4-BD2A-D5B981B0DF1D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47911039-F0FF3343-4604-4AF4-BD2A-D5B981B0DF1D
Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach.
P50
Q47911039-F0FF3343-4604-4AF4-BD2A-D5B981B0DF1D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47911039-F0FF3343-4604-4AF4-BD2A-D5B981B0DF1D
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
95ac01d4e59f3fa094be2a82daae7f69ef1fd94f
P1545
2
http://www.w3.org/2001/XMLSchema#string
P50
António S. Barros