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Q50203071-5517CE1D-F99E-47F6-9E1F-7D2CF4895250
Q50203071-5517CE1D-F99E-47F6-9E1F-7D2CF4895250
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-5517CE1D-F99E-47F6-9E1F-7D2CF4895250
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
P2860
Q50203071-5517CE1D-F99E-47F6-9E1F-7D2CF4895250
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-5517CE1D-F99E-47F6-9E1F-7D2CF4895250
rank
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type
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Statement
wasDerivedFrom
e74ef372a9ac96dc6468d9b80f20a340e3069b4f
P2860
Organic anions and potassium salts in nutrition and metabolism.