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Q36224306-2A61A56B-D67D-49B7-A972-FB3419926166
Q36224306-2A61A56B-D67D-49B7-A972-FB3419926166
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http://www.wikidata.org/entity/statement/Q36224306-2A61A56B-D67D-49B7-A972-FB3419926166
Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity.
P2860
Q36224306-2A61A56B-D67D-49B7-A972-FB3419926166
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36224306-2A61A56B-D67D-49B7-A972-FB3419926166
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0e63368e830c6711e944a9e37e8ce13869582bfb
P2860
Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.