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1
Q38032192-ACD6A011-F2DD-4D8B-9228-C5F8C56F7B63
Q38032192-ACD6A011-F2DD-4D8B-9228-C5F8C56F7B63
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38032192-ACD6A011-F2DD-4D8B-9228-C5F8C56F7B63
Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.
P2093
Q38032192-ACD6A011-F2DD-4D8B-9228-C5F8C56F7B63
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38032192-ACD6A011-F2DD-4D8B-9228-C5F8C56F7B63
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
02fc4c3ba56a4bfdb5332fe1d9edef47721a75e3
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
Shinjiro Tachibana
http://www.w3.org/2001/XMLSchema#string