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Q56459925-A622BE54-EA9C-425B-8A51-BC1E7A4B8729
Q56459925-A622BE54-EA9C-425B-8A51-BC1E7A4B8729
BestRank
Statement
http://www.wikidata.org/entity/statement/Q56459925-A622BE54-EA9C-425B-8A51-BC1E7A4B8729
Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates
P1433
Q56459925-A622BE54-EA9C-425B-8A51-BC1E7A4B8729
BestRank
Statement
http://www.wikidata.org/entity/statement/Q56459925-A622BE54-EA9C-425B-8A51-BC1E7A4B8729
rank
NormalRank
type
BestRank
Statement
P1433
Drying Technology