wikimedia
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Table
SPARQL
Graphs
1
1
Services
1
1
Assets
0
0
Insights
Schema
BETA
Class frequency
Class hierarchy
Q50504930-42411D92-6E16-4709-B759-5C24CC408982
Q50504930-42411D92-6E16-4709-B759-5C24CC408982
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-42411D92-6E16-4709-B759-5C24CC408982
Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
P1433
Q50504930-42411D92-6E16-4709-B759-5C24CC408982
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-42411D92-6E16-4709-B759-5C24CC408982
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
f2a6e8eb8bf005d0961cdcb2e5ad0757e97d828d
P1433
Journal of Food Science