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Q38032192-042CF21A-C2E9-4B0B-951B-B9D142C98A16
Q38032192-042CF21A-C2E9-4B0B-951B-B9D142C98A16
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38032192-042CF21A-C2E9-4B0B-951B-B9D142C98A16
Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.
P6179
Q38032192-042CF21A-C2E9-4B0B-951B-B9D142C98A16
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38032192-042CF21A-C2E9-4B0B-951B-B9D142C98A16
rank
NormalRank
type
BestRank
Statement
P6179
1043311898
http://www.w3.org/2001/XMLSchema#string