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Q36079095-F5CC0E08-B3F7-4034-AED9-F98191166D46
Q36079095-F5CC0E08-B3F7-4034-AED9-F98191166D46
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36079095-F5CC0E08-B3F7-4034-AED9-F98191166D46
Dynamic change of pH in acidogenic fermentation of cheese whey towards polyhydroxyalkanoates production: Impact on performance and microbial population.
P50
Q36079095-F5CC0E08-B3F7-4034-AED9-F98191166D46
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36079095-F5CC0E08-B3F7-4034-AED9-F98191166D46
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
efb8a728a7814ac11f650ce5ad178eb86d26df4f
P1545
4
http://www.w3.org/2001/XMLSchema#string
P50
Gilda Carvalho