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Q34636239-01C3EB2D-1DDB-4DEB-A1DC-0384D48E5D8C
Q34636239-01C3EB2D-1DDB-4DEB-A1DC-0384D48E5D8C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34636239-01C3EB2D-1DDB-4DEB-A1DC-0384D48E5D8C
Olive fermentation brine: biotechnological potentialities and valorization.
P2860
Q34636239-01C3EB2D-1DDB-4DEB-A1DC-0384D48E5D8C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34636239-01C3EB2D-1DDB-4DEB-A1DC-0384D48E5D8C
rank
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type
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Statement
wasDerivedFrom
f98aa7dcda0897343049f882a19c4000006e2e91
P2860
Polyphenol changes during fermentation of naturally black olives.