wikimedia
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Table
SPARQL
Graphs
1
1
Services
1
1
Assets
0
0
Insights
Schema
BETA
Class frequency
Class hierarchy
Q53387741-BE78CC39-565F-488F-8B62-A9218D5E4901
Q53387741-BE78CC39-565F-488F-8B62-A9218D5E4901
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53387741-BE78CC39-565F-488F-8B62-A9218D5E4901
Aroma-active compounds in jinhua ham produced with different fermentation periods.
P2860
Q53387741-BE78CC39-565F-488F-8B62-A9218D5E4901
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53387741-BE78CC39-565F-488F-8B62-A9218D5E4901
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
97688d3306f8d5e904d4fa272469e755fdc6f245
P2860
Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times