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1
Q58233457-32665200-D7E1-4ED6-9731-EFF8073DB55C
Q58233457-32665200-D7E1-4ED6-9731-EFF8073DB55C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58233457-32665200-D7E1-4ED6-9731-EFF8073DB55C
Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread
P2860
Q58233457-32665200-D7E1-4ED6-9731-EFF8073DB55C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58233457-32665200-D7E1-4ED6-9731-EFF8073DB55C
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
d4f9b288a35d9e5d6c44867a9ae32307557601ac
P2860
Destruction of aflatoxins B1 and G 1 in bread making.