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Q37166119-AD1FCAB2-3B26-47E5-85B1-47341C52E820
Q37166119-AD1FCAB2-3B26-47E5-85B1-47341C52E820
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http://www.wikidata.org/entity/statement/Q37166119-AD1FCAB2-3B26-47E5-85B1-47341C52E820
Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese.
P2860
Q37166119-AD1FCAB2-3B26-47E5-85B1-47341C52E820
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37166119-AD1FCAB2-3B26-47E5-85B1-47341C52E820
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83582841edb563c5dbdba8e8b161cef01057804e
P2860
Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches