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1
Q51536733-FD47F79E-0E2D-485E-900F-EBF8C2DA4C61
Q51536733-FD47F79E-0E2D-485E-900F-EBF8C2DA4C61
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51536733-FD47F79E-0E2D-485E-900F-EBF8C2DA4C61
Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
P478
Q51536733-FD47F79E-0E2D-485E-900F-EBF8C2DA4C61
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51536733-FD47F79E-0E2D-485E-900F-EBF8C2DA4C61
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
b67499a9e23e530c8c16320718df798cd15f7821
P478
96
http://www.w3.org/2001/XMLSchema#string