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- Q57654922 description "article scientifique publié en 2006" @default.
- Q57654922 description "im März 2006 veröffentlichter wissenschaftlicher Artikel" @default.
- Q57654922 description "wetenschappelijk artikel" @default.
- Q57654922 description "наукова стаття, опублікована в березні 2006" @default.
- Q57654922 name "Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread" @default.
- Q57654922 name "Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread" @default.
- Q57654922 type Item @default.
- Q57654922 label "Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread" @default.
- Q57654922 label "Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread" @default.
- Q57654922 prefLabel "Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread" @default.
- Q57654922 prefLabel "Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread" @default.
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- Q57654922 P577 Q57654922-CB262EA3-75B8-4D98-B314-F537E8042BEC @default.
- Q57654922 P356 CC-83-0218 @default.
- Q57654922 P1433 Q15760388 @default.
- Q57654922 P1476 "Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread" @default.
- Q57654922 P2093 "Johan Rosén" @default.
- Q57654922 P2093 "Martin Fink" @default.
- Q57654922 P2093 "Per Åman" @default.
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- Q57654922 P2860 Q46434287 @default.
- Q57654922 P304 "218-222" @default.
- Q57654922 P31 Q13442814 @default.
- Q57654922 P356 "10.1094/CC-83-0218" @default.
- Q57654922 P433 "2" @default.
- Q57654922 P478 "83" @default.
- Q57654922 P50 Q53998057 @default.
- Q57654922 P577 "2006-03-01T00:00:00Z" @default.