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1
Q36397306-A176DBF2-C0B4-43A5-97A3-B522F34B20D7
Q36397306-A176DBF2-C0B4-43A5-97A3-B522F34B20D7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36397306-A176DBF2-C0B4-43A5-97A3-B522F34B20D7
Cation absorption by baker's yeast as a passive process.
P932
Q36397306-A176DBF2-C0B4-43A5-97A3-B522F34B20D7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36397306-A176DBF2-C0B4-43A5-97A3-B522F34B20D7
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
8b461224a5153b08caa8ead35d5b24d15d626103
P932
221103
http://www.w3.org/2001/XMLSchema#string