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- Q37247563 description "2016年學術文章" @default.
- Q37247563 description "article científic" @default.
- Q37247563 description "article scientifique" @default.
- Q37247563 description "articolo scientifico" @default.
- Q37247563 description "artigo científico" @default.
- Q37247563 description "artículu científicu espublizáu en 2016" @default.
- Q37247563 description "bilimsel makale" @default.
- Q37247563 description "scientific article published on 22 August 2016" @default.
- Q37247563 description "vedecký článok" @default.
- Q37247563 description "vetenskaplig artikel" @default.
- Q37247563 description "videnskabelig artikel" @default.
- Q37247563 description "vědecký článek" @default.
- Q37247563 description "wetenschappelijk artikel" @default.
- Q37247563 description "wissenschaftlicher Artikel" @default.
- Q37247563 description "наукова стаття, опублікована в серпні 2016" @default.
- Q37247563 description "научни чланак" @default.
- Q37247563 description "مقالة علمية نشرت في 22 أغسطس 2016" @default.
- Q37247563 name "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
- Q37247563 name "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
- Q37247563 name "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
- Q37247563 type Item @default.
- Q37247563 label "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
- Q37247563 label "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
- Q37247563 label "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
- Q37247563 prefLabel "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
- Q37247563 prefLabel "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
- Q37247563 prefLabel "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
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- Q37247563 P356 PNAS.1610514113 @default.
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- Q37247563 P1433 Q1146531 @default.
- Q37247563 P1476 "Reply to Smith: Electrorheological technology reduces the chocolate viscosity and fat level" @default.
- Q37247563 P2093 "Enpeng Du" @default.
- Q37247563 P2093 "Hong Tang" @default.
- Q37247563 P2093 "Jeongyoon Kim" @default.
- Q37247563 P2093 "Kazi Tawhid-Al-Islam" @default.
- Q37247563 P2860 Q37086560 @default.
- Q37247563 P2860 Q42396214 @default.
- Q37247563 P304 "E5255-6" @default.
- Q37247563 P31 Q13442814 @default.
- Q37247563 P356 "10.1073/PNAS.1610514113" @default.
- Q37247563 P407 Q1860 @default.
- Q37247563 P433 "36" @default.
- Q37247563 P478 "113" @default.
- Q37247563 P50 Q57018243 @default.
- Q37247563 P577 "2016-08-22T00:00:00Z" @default.
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