awgldk
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Table
SPARQL
Graphs
1
1
Services
1
1
Assets
0
0
Insights
Schema
BETA
Class frequency
Class hierarchy
Q37399002-3A1D81AB-3E49-4C88-BFF8-E6108833CAEC
Q37399002-3A1D81AB-3E49-4C88-BFF8-E6108833CAEC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37399002-3A1D81AB-3E49-4C88-BFF8-E6108833CAEC
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles.
P2860
Q37399002-3A1D81AB-3E49-4C88-BFF8-E6108833CAEC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37399002-3A1D81AB-3E49-4C88-BFF8-E6108833CAEC
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
0883227b3b4b4df6131d6aef2d2799b6af8dcc85
P2860
Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.