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Q50540261-05A21000-C0F1-45E4-B343-E55D2D83CB75
Q50540261-05A21000-C0F1-45E4-B343-E55D2D83CB75
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50540261-05A21000-C0F1-45E4-B343-E55D2D83CB75
Design, synthesis, and taste evaluation of a high-intensity umami-imparting oxazole-based compound.
P2860
Q50540261-05A21000-C0F1-45E4-B343-E55D2D83CB75
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50540261-05A21000-C0F1-45E4-B343-E55D2D83CB75
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9c1d7288bf06f178f568ef3665de6ba14817b2db
P2860
Contribution of umami taste substances in human salivation during meal.