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Q50007454-FD5EBACB-C569-4323-911A-E4932E5BB979
Q50007454-FD5EBACB-C569-4323-911A-E4932E5BB979
BestRank
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http://www.wikidata.org/entity/statement/Q50007454-FD5EBACB-C569-4323-911A-E4932E5BB979
Effects of concentration method and storage time on some bioactive compounds and color of jujube (Ziziphus jujuba var vulgaris) concentrate.
P2860
Q50007454-FD5EBACB-C569-4323-911A-E4932E5BB979
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50007454-FD5EBACB-C569-4323-911A-E4932E5BB979
rank
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type
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wasDerivedFrom
2989b5e68d353b0417db7ebd5e00da7dd13dcd18
P2860
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation