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- Q60061273 description "article scientifique publié en 2010" @default.
- Q60061273 description "article" @default.
- Q60061273 description "im Juli 2010 veröffentlichter wissenschaftlicher Artikel" @default.
- Q60061273 description "wetenschappelijk artikel" @default.
- Q60061273 description "наукова стаття, опублікована в липні 2010" @default.
- Q60061273 description "հոդված" @default.
- Q60061273 name "Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS" @default.
- Q60061273 name "Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS" @default.
- Q60061273 type Item @default.
- Q60061273 label "Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS" @default.
- Q60061273 label "Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS" @default.
- Q60061273 prefLabel "Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS" @default.
- Q60061273 prefLabel "Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS" @default.
- Q60061273 P1433 Q60061273-4775D361-B87A-4B49-A280-073EAC1895BC @default.
- Q60061273 P1476 Q60061273-5520EAFE-28DB-40D8-B72C-BE645A415796 @default.
- Q60061273 P2093 Q60061273-017989D0-4224-4FFB-A22E-3257C543F0BE @default.
- Q60061273 P2093 Q60061273-68F7A010-056A-4CEE-9BEC-0328C9E864FB @default.
- Q60061273 P2093 Q60061273-A65F8268-2563-4C20-B704-054A93B41BC6 @default.
- Q60061273 P2093 Q60061273-ADA44221-D8FF-4359-BFE6-93210AFC5700 @default.
- Q60061273 P304 Q60061273-7DA98756-0FF6-4B35-A664-3E12FDBEEB4D @default.
- Q60061273 P31 Q60061273-7A7BE49E-4A87-4CDE-B11C-9132D8122075 @default.
- Q60061273 P356 Q60061273-513E3791-C323-4610-9E6F-F6E019202706 @default.
- Q60061273 P433 Q60061273-93C7A538-CE03-4DC9-B8A7-F43264C790FD @default.
- Q60061273 P478 Q60061273-2CFFE6B5-DF53-4D2E-90B7-169A8623B8BD @default.
- Q60061273 P50 Q60061273-2810D52D-A758-4180-99F6-C3B77B4296C7 @default.
- Q60061273 P577 Q60061273-9750E47B-F84B-443B-AD34-6FB04D353B66 @default.
- Q60061273 P356 J.FOODCHEM.2009.12.065 @default.
- Q60061273 P1433 Q3007875 @default.
- Q60061273 P1476 "Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS" @default.
- Q60061273 P2093 "Elena Leeb" @default.
- Q60061273 P2093 "Meike Schmitt" @default.
- Q60061273 P2093 "Seronei Chelulei Cheison" @default.
- Q60061273 P2093 "Thomas Letzel" @default.
- Q60061273 P304 "457-467" @default.
- Q60061273 P31 Q13442814 @default.
- Q60061273 P356 "10.1016/J.FOODCHEM.2009.12.065" @default.
- Q60061273 P433 "2" @default.
- Q60061273 P478 "121" @default.
- Q60061273 P50 Q58575812 @default.
- Q60061273 P577 "2010-07-01T00:00:00Z" @default.