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Q50504930-C064F5F3-A5F0-410F-9631-24DC75482C33
Q50504930-C064F5F3-A5F0-410F-9631-24DC75482C33
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-C064F5F3-A5F0-410F-9631-24DC75482C33
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).
P2860
Q50504930-C064F5F3-A5F0-410F-9631-24DC75482C33
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-C064F5F3-A5F0-410F-9631-24DC75482C33
rank
NormalRank
type
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Statement
wasDerivedFrom
938c64c7408e3a392e3cede646e2b23566850bc2
P2860
Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations.