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Q35563751-4FF7A6E0-2ED9-440E-A64F-99142F05B8AE
Q35563751-4FF7A6E0-2ED9-440E-A64F-99142F05B8AE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35563751-4FF7A6E0-2ED9-440E-A64F-99142F05B8AE
Diversity of yeast and mold species from a variety of cheese types.
P2860
Q35563751-4FF7A6E0-2ED9-440E-A64F-99142F05B8AE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35563751-4FF7A6E0-2ED9-440E-A64F-99142F05B8AE
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wasDerivedFrom
0b1ce72569cf3b42517a7f988f9d85e5b7b78092
P2860
Andrastins A-D, Penicillium roqueforti Metabolites consistently produced in blue-mold-ripened cheese