Matches in Wikidata for { <http://www.wikidata.org/entity/Q96160957> ?p ?o ?g. }
Showing items 1 to 38 of
38
with 100 items per page.
- Q96160957 description "artykuł naukowy opublikowany 15 maja 2020" @default.
- Q96160957 description "artículu científicu espublizáu en mayu de 2020" @default.
- Q96160957 description "scientific article published on 15 May 2020" @default.
- Q96160957 description "wetenschappelijk artikel" @default.
- Q96160957 description "наукова стаття, опублікована 15 травня 2020" @default.
- Q96160957 name "Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds" @default.
- Q96160957 name "Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds" @default.
- Q96160957 type Item @default.
- Q96160957 label "Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds" @default.
- Q96160957 label "Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds" @default.
- Q96160957 prefLabel "Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds" @default.
- Q96160957 prefLabel "Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds" @default.
- Q96160957 P1433 Q96160957-10DE5224-366D-4B2E-889F-E2F64B0C6EDD @default.
- Q96160957 P1476 Q96160957-165294DF-A881-4EF5-94C9-29FDAA7BA965 @default.
- Q96160957 P2093 Q96160957-125E68A6-8B30-4FCC-9713-ECA0CFF71B78 @default.
- Q96160957 P2093 Q96160957-4CF9D303-C8E6-4EC1-AA16-CF9EFA3BAF5B @default.
- Q96160957 P2093 Q96160957-9D74F36C-F79B-47BE-A682-54BC2936A488 @default.
- Q96160957 P2093 Q96160957-EC457CD0-80D5-4977-89C5-AE44FB28E562 @default.
- Q96160957 P304 Q96160957-1C5E40E2-7E9E-4372-B5B3-51B3359C6D36 @default.
- Q96160957 P31 Q96160957-7BE886E5-F0D8-4ABA-BE1A-1BD0F983BBD0 @default.
- Q96160957 P356 Q96160957-ED6C2885-BEF0-43D1-8405-CE8A76BE6ABD @default.
- Q96160957 P478 Q96160957-20BE1C92-0A53-4AE9-BEA2-8DC26A45F9F0 @default.
- Q96160957 P577 Q96160957-3952A76A-CAE5-42C2-971B-382460E0DF9D @default.
- Q96160957 P698 Q96160957-CE2C6D0B-8DA9-428D-A897-5A86BFE19633 @default.
- Q96160957 P356 J.FOODCHEM.2020.127032 @default.
- Q96160957 P698 32505986 @default.
- Q96160957 P1433 Q3007875 @default.
- Q96160957 P1476 "Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds" @default.
- Q96160957 P2093 "Hui Shen" @default.
- Q96160957 P2093 "J Stephen Elmore" @default.
- Q96160957 P2093 "Mouming Zhao" @default.
- Q96160957 P2093 "Weizheng Sun" @default.
- Q96160957 P304 "127032" @default.
- Q96160957 P31 Q13442814 @default.
- Q96160957 P356 "10.1016/J.FOODCHEM.2020.127032" @default.
- Q96160957 P478 "329" @default.
- Q96160957 P577 "2020-05-15T00:00:00Z" @default.
- Q96160957 P698 "32505986" @default.