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- Q91263774 description "article scientifique publié en 2018" @default.
- Q91263774 description "artículu científicu espublizáu en xunetu de 2018" @default.
- Q91263774 description "scientific article published on 09 July 2018" @default.
- Q91263774 description "wetenschappelijk artikel" @default.
- Q91263774 description "наукова стаття, опублікована в липні 2018" @default.
- Q91263774 name "An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves" @default.
- Q91263774 name "An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves" @default.
- Q91263774 type Item @default.
- Q91263774 label "An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves" @default.
- Q91263774 label "An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves" @default.
- Q91263774 prefLabel "An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves" @default.
- Q91263774 prefLabel "An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves" @default.
- Q91263774 P1433 Q91263774-0608E885-455D-4812-9F73-CF955E80DEB8 @default.
- Q91263774 P1476 Q91263774-B22CE9FB-8290-4FCA-B31F-D609AA99B801 @default.
- Q91263774 P2093 Q91263774-2903703A-98D6-4A2B-96D3-7C1D0B5048D8 @default.
- Q91263774 P2093 Q91263774-3F10E124-C9D1-4A15-BE9C-F63342BE8F82 @default.
- Q91263774 P2093 Q91263774-4707B4B2-C165-4A09-A2DB-017291CF23E3 @default.
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- Q91263774 P304 Q91263774-8695FD30-295D-43A0-BE96-852505C0B96B @default.
- Q91263774 P31 Q91263774-EC86CD34-AEDA-45CB-917C-F531BC25A952 @default.
- Q91263774 P356 Q91263774-101FD41D-C3F2-45CA-BE9E-2AA53EC2975B @default.
- Q91263774 P478 Q91263774-E6EE4EB8-171A-4683-AC08-A8FBA814195C @default.
- Q91263774 P50 Q91263774-B5B60AF0-594B-4183-9E6A-DDC8D44726E9 @default.
- Q91263774 P577 Q91263774-997360BB-9D3A-482D-B613-8862EC43CBF0 @default.
- Q91263774 P698 Q91263774-649F021D-7E51-459D-90BC-CB1BD2427E24 @default.
- Q91263774 P921 Q91263774-45A47F49-5326-4EE9-B16B-923846BEBB7A @default.
- Q91263774 P356 J.FOODCHEM.2018.07.056 @default.
- Q91263774 P698 30174031 @default.
- Q91263774 P1433 Q3007875 @default.
- Q91263774 P1476 "An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves" @default.
- Q91263774 P2093 "Fang Dong" @default.
- Q91263774 P2093 "Lanting Zeng" @default.
- Q91263774 P2093 "Xiaoqin Wang" @default.
- Q91263774 P2093 "Xinlan Xu" @default.
- Q91263774 P2093 "Yinyin Liao" @default.
- Q91263774 P2093 "Ziyin Yang" @default.
- Q91263774 P304 "17-24" @default.
- Q91263774 P31 Q13442814 @default.
- Q91263774 P356 "10.1016/J.FOODCHEM.2018.07.056" @default.
- Q91263774 P478 "270" @default.
- Q91263774 P50 Q85651843 @default.
- Q91263774 P577 "2018-07-09T00:00:00Z" @default.
- Q91263774 P698 "30174031" @default.
- Q91263774 P921 Q101815 @default.