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Q50504930-5FB386E5-7A4D-4152-BEAC-740D4759840C
Q50504930-5FB386E5-7A4D-4152-BEAC-740D4759840C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-5FB386E5-7A4D-4152-BEAC-740D4759840C
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).
P2093
Q50504930-5FB386E5-7A4D-4152-BEAC-740D4759840C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-5FB386E5-7A4D-4152-BEAC-740D4759840C
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
f2a6e8eb8bf005d0961cdcb2e5ad0757e97d828d
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
Yanyun Zhao
http://www.w3.org/2001/XMLSchema#string