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Q57711500-CCBBD7E4-E72B-4BD7-A2CD-99E33250D874
Q57711500-CCBBD7E4-E72B-4BD7-A2CD-99E33250D874
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57711500-CCBBD7E4-E72B-4BD7-A2CD-99E33250D874
Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
P1433
Q57711500-CCBBD7E4-E72B-4BD7-A2CD-99E33250D874
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57711500-CCBBD7E4-E72B-4BD7-A2CD-99E33250D874
rank
NormalRank
type
BestRank
Statement
P1433
Food and Bioprocess Technology