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2
Q34384828-77161C41-890A-40A1-BA55-05FE2FBF7C5D
Q34384828-77161C41-890A-40A1-BA55-05FE2FBF7C5D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34384828-77161C41-890A-40A1-BA55-05FE2FBF7C5D
The effect of cooking on the phytochemical content of vegetables.
P2860
Q34384828-77161C41-890A-40A1-BA55-05FE2FBF7C5D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34384828-77161C41-890A-40A1-BA55-05FE2FBF7C5D
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
ada204576aa1f4624cd75e9bf31bcab6083e29a8
P2860
Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans.