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- Q91852950 description "artículu científicu espublizáu en xineru de 2019" @default.
- Q91852950 description "scientific article published on 31 January 2019" @default.
- Q91852950 description "wetenschappelijk artikel" @default.
- Q91852950 description "наукова стаття, опублікована 31 січня 2019" @default.
- Q91852950 name "Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties" @default.
- Q91852950 name "Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties" @default.
- Q91852950 type Item @default.
- Q91852950 label "Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties" @default.
- Q91852950 label "Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties" @default.
- Q91852950 prefLabel "Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties" @default.
- Q91852950 prefLabel "Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties" @default.
- Q91852950 P1433 Q91852950-F8CAE35E-D341-4CCB-81D9-2F2912028BBE @default.
- Q91852950 P1476 Q91852950-CDFB0432-676B-4B42-81CA-21B2DF8A43C5 @default.
- Q91852950 P2093 Q91852950-1E0A3F63-FC8C-4290-8066-88BCAE2CFC0B @default.
- Q91852950 P2093 Q91852950-9FD54482-1626-40A8-95A9-0B0570B854F2 @default.
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- Q91852950 P2093 Q91852950-BD2A6DAD-E771-4654-A901-726AE1DA3B4E @default.
- Q91852950 P2093 Q91852950-CBEE1625-7736-4BAB-A8A7-512AED957910 @default.
- Q91852950 P2093 Q91852950-CCCAED74-99C2-49DB-9782-32E2566B10E2 @default.
- Q91852950 P2093 Q91852950-F0CAA0DD-7B9C-4A1B-A10B-761BEBC2DD21 @default.
- Q91852950 P304 Q91852950-5C4D9EF1-291A-4C99-9D13-A5BC676B4198 @default.
- Q91852950 P31 Q91852950-E199C114-3548-4585-8E6B-AB97189AAEEE @default.
- Q91852950 P356 Q91852950-4B4ABF48-34D1-47CC-ACFF-AE595168F951 @default.
- Q91852950 P478 Q91852950-972C1218-054D-40DD-BC48-9EC028B79709 @default.
- Q91852950 P577 Q91852950-8ACC02F1-3A12-4DEF-99EA-59BD34BC087B @default.
- Q91852950 P698 Q91852950-B34B307A-7794-444F-806C-495910AE1950 @default.
- Q91852950 P356 J.FOODCHEM.2019.01.141 @default.
- Q91852950 P698 30797341 @default.
- Q91852950 P1433 Q3007875 @default.
- Q91852950 P1476 "Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties" @default.
- Q91852950 P2093 "Amritpal Kaur" @default.
- Q91852950 P2093 "Balwinder Singh" @default.
- Q91852950 P2093 "Madhav P Yadav" @default.
- Q91852950 P2093 "Manpreet Kaur" @default.
- Q91852950 P2093 "Narpinder Singh" @default.
- Q91852950 P2093 "Seerat Bhinder" @default.
- Q91852950 P2093 "Supriya Kumari" @default.
- Q91852950 P304 "240-251" @default.
- Q91852950 P31 Q13442814 @default.
- Q91852950 P356 "10.1016/J.FOODCHEM.2019.01.141" @default.
- Q91852950 P478 "285" @default.
- Q91852950 P577 "2019-01-31T00:00:00Z" @default.
- Q91852950 P698 "30797341" @default.