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Q58472003-F2B623F4-F0AC-439D-9A80-0DE29A94D058
Q58472003-F2B623F4-F0AC-439D-9A80-0DE29A94D058
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58472003-F2B623F4-F0AC-439D-9A80-0DE29A94D058
Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes fun
P2860
Q58472003-F2B623F4-F0AC-439D-9A80-0DE29A94D058
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58472003-F2B623F4-F0AC-439D-9A80-0DE29A94D058
rank
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type
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Statement
wasDerivedFrom
518ead127f8ef66a8f82e42fd1354cf7f8677b37
P2860
High-pressure effects on Maillard reaction between glucose and lysine.