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Q50504930-DB99A4FF-4000-49F6-AEED-EA69302B8157
Q50504930-DB99A4FF-4000-49F6-AEED-EA69302B8157
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-DB99A4FF-4000-49F6-AEED-EA69302B8157
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).
P577
Q50504930-DB99A4FF-4000-49F6-AEED-EA69302B8157
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-DB99A4FF-4000-49F6-AEED-EA69302B8157
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
f2a6e8eb8bf005d0961cdcb2e5ad0757e97d828d
P577
2012-08-21T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
2d8393d4e14c70025540646fc9026713