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- Q90586923 description "artículu científicu espublizáu n'abril de 2020" @default.
- Q90586923 description "im April 2020 veröffentlichter wissenschaftlicher Artikel" @default.
- Q90586923 description "scientific article published on 06 April 2020" @default.
- Q90586923 description "wetenschappelijk artikel" @default.
- Q90586923 description "наукова стаття, опублікована 6 квітня 2020" @default.
- Q90586923 name "Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White" @default.
- Q90586923 name "Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White" @default.
- Q90586923 type Item @default.
- Q90586923 label "Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White" @default.
- Q90586923 label "Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White" @default.
- Q90586923 prefLabel "Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White" @default.
- Q90586923 prefLabel "Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White" @default.
- Q90586923 P1433 Q90586923-FB988FD1-0500-4799-8D70-D10F1590FD73 @default.
- Q90586923 P1476 Q90586923-9FDDF0C8-2173-4D40-8BCA-1A53287088D9 @default.
- Q90586923 P2093 Q90586923-2A5C3AF0-36C7-4BC7-8150-9FA5C99BD151 @default.
- Q90586923 P2093 Q90586923-7EFFFA2D-84CD-4637-B7D1-A5B50E7C6713 @default.
- Q90586923 P2093 Q90586923-8A807B5C-CAA6-488D-BDD9-81DE521071BB @default.
- Q90586923 P2093 Q90586923-D45823AA-3DC7-47EC-83E6-0E3474815DF3 @default.
- Q90586923 P2093 Q90586923-E23D8F9B-41D4-40FD-935D-53D399B6FA7F @default.
- Q90586923 P31 Q90586923-7D1D7247-E155-43BD-8A5D-B56342F0806C @default.
- Q90586923 P356 Q90586923-86D06796-CDB1-41D4-B046-3F8205A27D22 @default.
- Q90586923 P50 Q90586923-7FA0CD9A-32C7-4956-8922-E14F728D2689 @default.
- Q90586923 P50 Q90586923-8EBF49FC-E868-4C75-AEE4-A10275CEE957 @default.
- Q90586923 P50 Q90586923-D6851B5E-E1E8-4517-84F1-F32D454D8F0C @default.
- Q90586923 P50 Q90586923-DB24299F-BF69-4C8F-90BE-8758D20874BD @default.
- Q90586923 P577 Q90586923-811B45B3-EB1A-49A7-8D23-A7F3AB9DA719 @default.
- Q90586923 P698 Q90586923-572AB53C-DE84-4DF0-BE50-9FF57A0D1814 @default.
- Q90586923 P356 ACS.BIOMAC.0C00186 @default.
- Q90586923 P698 32202759 @default.
- Q90586923 P1433 Q1768006 @default.
- Q90586923 P1476 "Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White" @default.
- Q90586923 P2093 "Frederic Rousseau" @default.
- Q90586923 P2093 "Jan A Delcour" @default.
- Q90586923 P2093 "Joost Schymkowitz" @default.
- Q90586923 P2093 "Matthias De Vleeschouwer" @default.
- Q90586923 P2093 "Rodrigo Gallardo" @default.
- Q90586923 P31 Q13442814 @default.
- Q90586923 P356 "10.1021/ACS.BIOMAC.0C00186" @default.
- Q90586923 P50 Q59687651 @default.
- Q90586923 P50 Q61777118 @default.
- Q90586923 P50 Q90586914 @default.
- Q90586923 P50 Q90586918 @default.
- Q90586923 P577 "2020-04-06T00:00:00Z" @default.
- Q90586923 P698 "32202759" @default.