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Q26752295-B326D46C-BE5E-4563-B138-DC5E9B5B2A4E
Q26752295-B326D46C-BE5E-4563-B138-DC5E9B5B2A4E
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http://www.wikidata.org/entity/statement/Q26752295-B326D46C-BE5E-4563-B138-DC5E9B5B2A4E
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
P2860
Q26752295-B326D46C-BE5E-4563-B138-DC5E9B5B2A4E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q26752295-B326D46C-BE5E-4563-B138-DC5E9B5B2A4E
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63e84674be594c900b3088dd0b111f0e74b4ef31
P2860
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria