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- Q74337376 description "article scientifique publié en septembre 2000" @default.
- Q74337376 description "artículu científicu espublizáu en setiembre de 2000" @default.
- Q74337376 description "im September 2000 veröffentlichter wissenschaftlicher Artikel" @default.
- Q74337376 description "scientific article published on 01 September 2000" @default.
- Q74337376 description "wetenschappelijk artikel" @default.
- Q74337376 description "наукова стаття, опублікована у вересні 2000" @default.
- Q74337376 name "Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions" @default.
- Q74337376 name "Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions" @default.
- Q74337376 type Item @default.
- Q74337376 label "Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions" @default.
- Q74337376 label "Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions" @default.
- Q74337376 prefLabel "Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions" @default.
- Q74337376 prefLabel "Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions" @default.
- Q74337376 P1433 Q74337376-E72F7E3A-BB55-45FB-96E5-298BCDDE39FE @default.
- Q74337376 P1476 Q74337376-8D3AA38C-9D44-4F80-829F-089FAEE944CB @default.
- Q74337376 P2093 Q74337376-210E61B3-E290-40E1-BE09-C20E6A1CB056 @default.
- Q74337376 P2093 Q74337376-4B1DE468-AC34-4B98-A7E8-EC354E7ACE17 @default.
- Q74337376 P2093 Q74337376-635C49CB-2444-442A-ADE8-84F225B7A2E5 @default.
- Q74337376 P2093 Q74337376-B87365DA-1747-4808-9276-25B39B1082DC @default.
- Q74337376 P304 Q74337376-443B9555-724E-4424-814F-C569ECA29500 @default.
- Q74337376 P31 Q74337376-EA60D8D6-8DAE-46E5-9B5E-830596508A29 @default.
- Q74337376 P356 Q74337376-3AB7A11F-5C7A-4E04-8487-2AD710C356AA @default.
- Q74337376 P407 Q74337376-5122F96F-69C4-42C3-B03A-998B5E9E5DAD @default.
- Q74337376 P433 Q74337376-1ED64C33-8AFA-495D-814B-78666D3622FE @default.
- Q74337376 P478 Q74337376-FEE8F63C-7239-4B59-B6FF-88038AB8FDB0 @default.
- Q74337376 P577 Q74337376-CE2317A4-B420-488E-9562-2320D4888257 @default.
- Q74337376 P698 Q74337376-844725D3-273B-4A6B-A39E-35A3E898DA66 @default.
- Q74337376 P356 JF991024W @default.
- Q74337376 P698 10995267 @default.
- Q74337376 P1433 Q1024905 @default.
- Q74337376 P1476 "Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions" @default.
- Q74337376 P2093 "A Bertrand" @default.
- Q74337376 P2093 "A Maujean" @default.
- Q74337376 P2093 "G de Revel" @default.
- Q74337376 P2093 "L Pripis-Nicolau" @default.
- Q74337376 P304 "3761-3766" @default.
- Q74337376 P31 Q13442814 @default.
- Q74337376 P356 "10.1021/JF991024W" @default.
- Q74337376 P407 Q1860 @default.
- Q74337376 P433 "9" @default.
- Q74337376 P478 "48" @default.
- Q74337376 P577 "2000-09-01T00:00:00Z" @default.
- Q74337376 P698 "10995267" @default.