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- Q75200725 description "article scientifique publié en 2003" @default.
- Q75200725 description "artículu científicu espublizáu n'avientu de 2003" @default.
- Q75200725 description "im Dezember 2003 veröffentlichter wissenschaftlicher Artikel" @default.
- Q75200725 description "scientific article published on 01 December 2003" @default.
- Q75200725 description "wetenschappelijk artikel" @default.
- Q75200725 description "наукова стаття, опублікована в грудні 2003" @default.
- Q75200725 description "مقالة علمية تنشرت ف 1 دجنبر 2003" @default.
- Q75200725 name "Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process" @default.
- Q75200725 name "Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process" @default.
- Q75200725 type Item @default.
- Q75200725 label "Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process" @default.
- Q75200725 label "Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process" @default.
- Q75200725 prefLabel "Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process" @default.
- Q75200725 prefLabel "Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process" @default.
- Q75200725 P1433 Q75200725-7E1A9984-EF0F-40DC-A522-0937D6E4A6EA @default.
- Q75200725 P1476 Q75200725-3892C458-1AED-4E24-985A-D503E7988B53 @default.
- Q75200725 P2093 Q75200725-288FB6EE-656A-4943-9268-DDD1DBD26F43 @default.
- Q75200725 P2093 Q75200725-43E86B76-80DD-44EF-803E-2ED190F4866B @default.
- Q75200725 P2093 Q75200725-441BBF93-BA75-41B0-8F62-1A304C45B50F @default.
- Q75200725 P304 Q75200725-84BC5F2B-C2CF-4CA7-9D6C-A47D2DE3429F @default.
- Q75200725 P31 Q75200725-659F37C2-AE81-4AC5-AE97-B96958AF1CB6 @default.
- Q75200725 P356 Q75200725-C8055246-BB0A-4C9F-A764-6FCAAE6B403C @default.
- Q75200725 P433 Q75200725-13F5540A-F550-4798-9856-0CA366A69CFD @default.
- Q75200725 P478 Q75200725-DBE1AF72-66F1-48BF-9663-FF3B7FFD98A7 @default.
- Q75200725 P50 Q75200725-138DA027-5ADC-475D-AF46-1BCF1EECE0E6 @default.
- Q75200725 P50 Q75200725-749B11EB-8D0D-4CC8-8D15-DAB75D95DE56 @default.
- Q75200725 P577 Q75200725-5EF0DE00-CDEE-4C5C-A3C5-536DA99074B1 @default.
- Q75200725 P698 Q75200725-B1B98D72-42D1-4F8C-924B-61E4769ECBDA @default.
- Q75200725 P356 JF034804K @default.
- Q75200725 P698 14690383 @default.
- Q75200725 P1433 Q1024905 @default.
- Q75200725 P1476 "Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process" @default.
- Q75200725 P2093 "Agnese Taticchi" @default.
- Q75200725 P2093 "GianFrancesco Montedoro" @default.
- Q75200725 P2093 "Sonia Esposto" @default.
- Q75200725 P304 "7980-7988" @default.
- Q75200725 P31 Q13442814 @default.
- Q75200725 P356 "10.1021/JF034804K" @default.
- Q75200725 P433 "27" @default.
- Q75200725 P478 "51" @default.
- Q75200725 P50 Q56635338 @default.
- Q75200725 P50 Q96759879 @default.
- Q75200725 P577 "2003-12-01T00:00:00Z" @default.
- Q75200725 P698 "14690383" @default.