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Q35957189-E4217459-AA2F-4B14-BF67-8E8775472B51
Q35957189-E4217459-AA2F-4B14-BF67-8E8775472B51
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35957189-E4217459-AA2F-4B14-BF67-8E8775472B51
Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce
P2860
Q35957189-E4217459-AA2F-4B14-BF67-8E8775472B51
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35957189-E4217459-AA2F-4B14-BF67-8E8775472B51
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wasDerivedFrom
1cf85ab5850cd54611dbd99d1f8c68ea3c155a42
P2860
Metagenomic analysis of kimchi, a traditional Korean fermented food