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Q38032192-1A2BADD3-F595-4D49-8911-F68C2CE8C923
Q38032192-1A2BADD3-F595-4D49-8911-F68C2CE8C923
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38032192-1A2BADD3-F595-4D49-8911-F68C2CE8C923
Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.
P1476
Q38032192-1A2BADD3-F595-4D49-8911-F68C2CE8C923
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38032192-1A2BADD3-F595-4D49-8911-F68C2CE8C923
rank
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type
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wasDerivedFrom
02fc4c3ba56a4bfdb5332fe1d9edef47721a75e3
P1476
Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.
@en