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1
Q36397306-281BF2A0-D38B-4211-A112-4E14551D35A3
Q36397306-281BF2A0-D38B-4211-A112-4E14551D35A3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36397306-281BF2A0-D38B-4211-A112-4E14551D35A3
Cation absorption by baker's yeast as a passive process.
P304
Q36397306-281BF2A0-D38B-4211-A112-4E14551D35A3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36397306-281BF2A0-D38B-4211-A112-4E14551D35A3
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
8b461224a5153b08caa8ead35d5b24d15d626103
P304
1949-1956
http://www.w3.org/2001/XMLSchema#string