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1
Q93122626-B4630BBD-8D0F-417C-BC73-01B8EC39BCC1
Q93122626-B4630BBD-8D0F-417C-BC73-01B8EC39BCC1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q93122626-B4630BBD-8D0F-417C-BC73-01B8EC39BCC1
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
P2093
Q93122626-B4630BBD-8D0F-417C-BC73-01B8EC39BCC1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q93122626-B4630BBD-8D0F-417C-BC73-01B8EC39BCC1
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
414fec0d73e8f875d87ace5bbc6df023dee242ea
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
Claudia Terlouw
http://www.w3.org/2001/XMLSchema#string