Matches in Wikidata for { <http://www.wikidata.org/entity/Q58051269> ?p ?o ?g. }
Showing items 1 to 45 of
45
with 100 items per page.
- Q58051269 description "article scientifique publié en 2010" @default.
- Q58051269 description "article" @default.
- Q58051269 description "im Mai 2010 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58051269 description "wetenschappelijk artikel" @default.
- Q58051269 description "наукова стаття, опублікована в травні 2010" @default.
- Q58051269 name "Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)" @default.
- Q58051269 name "Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)" @default.
- Q58051269 type Item @default.
- Q58051269 label "Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)" @default.
- Q58051269 label "Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)" @default.
- Q58051269 prefLabel "Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)" @default.
- Q58051269 prefLabel "Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)" @default.
- Q58051269 P1433 Q58051269-B0DB287E-C325-4E6E-9D9E-B8313AC0572D @default.
- Q58051269 P1476 Q58051269-816F6D44-2FCF-40AB-9E82-4BA97319F1F3 @default.
- Q58051269 P2093 Q58051269-22E14119-E5ED-4090-9543-CA1391409175 @default.
- Q58051269 P2860 Q58051269-FEF1D49E-C1A8-47DA-8FEA-064D16E64C06 @default.
- Q58051269 P304 Q58051269-BB41443A-D6A5-471F-924F-FF0AC7F07D01 @default.
- Q58051269 P31 Q58051269-1AF6A160-23C3-466F-8089-1BBA0634C90B @default.
- Q58051269 P356 Q58051269-85422ABC-2DBD-45B4-9297-B320F41EFA79 @default.
- Q58051269 P433 Q58051269-E186FF62-6558-4200-951D-D1F04B2218AB @default.
- Q58051269 P478 Q58051269-9EF6D0D0-05D2-42A2-BEDE-F0EF8BCB56B3 @default.
- Q58051269 P50 Q58051269-551A0147-99E5-4949-8630-D2457383782D @default.
- Q58051269 P50 Q58051269-A34950AB-8C6A-4C2C-93B3-817929826D74 @default.
- Q58051269 P50 Q58051269-C419E9E5-4444-4650-B6D9-950001CEE84A @default.
- Q58051269 P577 Q58051269-D0CFF72C-21CD-46FB-919B-5A9BD61644C2 @default.
- Q58051269 P921 Q58051269-2f956606-8867-478a-a6b5-57ed768ee1b2 @default.
- Q58051269 P921 Q58051269-E0436C25-DD47-4DD0-8338-6CF7005196CD @default.
- Q58051269 P921 Q58051269-c9a68b66-e181-4242-9385-b6f388f1ba43 @default.
- Q58051269 P356 J.FOODCHEM.2009.10.029 @default.
- Q58051269 P1433 Q3007875 @default.
- Q58051269 P1476 "Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)" @default.
- Q58051269 P2093 "Ann Wambui Munyaka" @default.
- Q58051269 P2860 Q104971563 @default.
- Q58051269 P304 "591-598" @default.
- Q58051269 P31 Q13442814 @default.
- Q58051269 P356 "10.1016/J.FOODCHEM.2009.10.029" @default.
- Q58051269 P433 "2" @default.
- Q58051269 P478 "120" @default.
- Q58051269 P50 Q21253999 @default.
- Q58051269 P50 Q48688439 @default.
- Q58051269 P50 Q57422397 @default.
- Q58051269 P577 "2010-05-01T00:00:00Z" @default.
- Q58051269 P921 Q146212 @default.
- Q58051269 P921 Q199678 @default.
- Q58051269 P921 Q34956 @default.