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Q35955584-DAE15B17-F719-4F89-9FCF-FC24B6FC2FDA
Q35955584-DAE15B17-F719-4F89-9FCF-FC24B6FC2FDA
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http://www.wikidata.org/entity/statement/Q35955584-DAE15B17-F719-4F89-9FCF-FC24B6FC2FDA
Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste.
P2860
Q35955584-DAE15B17-F719-4F89-9FCF-FC24B6FC2FDA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35955584-DAE15B17-F719-4F89-9FCF-FC24B6FC2FDA
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12216b04e46fb007110ce00751469804625d6b32
P2860
Kimchi microflora: history, current status, and perspectives for industrial kimchi production.