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- Q91597463 description "article scientifique publié en 2020" @default.
- Q91597463 description "artículu científicu espublizáu n'abril de 2020" @default.
- Q91597463 description "scientific article published on 06 April 2020" @default.
- Q91597463 description "wetenschappelijk artikel" @default.
- Q91597463 description "наукова стаття, опублікована 6 квітня 2020" @default.
- Q91597463 name "Characterization of the Key Odorants in a High-grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process" @default.
- Q91597463 name "Characterization of the Key Odorants in a High-grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process" @default.
- Q91597463 type Item @default.
- Q91597463 label "Characterization of the Key Odorants in a High-grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process" @default.
- Q91597463 label "Characterization of the Key Odorants in a High-grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process" @default.
- Q91597463 prefLabel "Characterization of the Key Odorants in a High-grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process" @default.
- Q91597463 prefLabel "Characterization of the Key Odorants in a High-grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process" @default.
- Q91597463 P1433 Q91597463-477FCDF2-CBE4-43CA-A4EE-C41C4F9D652E @default.
- Q91597463 P1476 Q91597463-E060E607-080B-4ED5-B6A8-E04A0E7BEE2F @default.
- Q91597463 P2093 Q91597463-36EA107F-8A3B-4003-BBD7-9F0E9706596C @default.
- Q91597463 P2093 Q91597463-EE80FC66-21B2-4DE8-931B-1A6DC858ABA1 @default.
- Q91597463 P2860 Q91597463-75E369CC-C0A4-41C7-80E9-8A2ECBD064DF @default.
- Q91597463 P31 Q91597463-73FBD47E-09CA-4907-A7E9-5D0DAFBA9377 @default.
- Q91597463 P356 Q91597463-9E5E604D-A506-45A2-AE13-E0BD77B55358 @default.
- Q91597463 P577 Q91597463-83C0276D-A5E9-4EEF-9104-398AFA601787 @default.
- Q91597463 P698 Q91597463-54A41B71-C523-4C5D-8B1B-B01CC3A1AD01 @default.
- Q91597463 P921 Q91597463-07900250-0C4A-4517-AAE0-53F05A4113BB @default.
- Q91597463 P356 ACS.JAFC.0C01300 @default.
- Q91597463 P698 32251584 @default.
- Q91597463 P1433 Q1024905 @default.
- Q91597463 P1476 "Characterization of the Key Odorants in a High-grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process" @default.
- Q91597463 P2093 "Mario Flaig" @default.
- Q91597463 P2093 "Peter Schieberle" @default.
- Q91597463 P2860 Q105346633 @default.
- Q91597463 P31 Q13442814 @default.
- Q91597463 P356 "10.1021/ACS.JAFC.0C01300" @default.
- Q91597463 P577 "2020-04-06T00:00:00Z" @default.
- Q91597463 P698 "32251584" @default.
- Q91597463 P921 Q101815 @default.