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Q38414571-6154EC6A-0810-41DF-B3EA-7AC42425F70A
Q38414571-6154EC6A-0810-41DF-B3EA-7AC42425F70A
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http://www.wikidata.org/entity/statement/Q38414571-6154EC6A-0810-41DF-B3EA-7AC42425F70A
Change in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion (Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations.
P2860
Q38414571-6154EC6A-0810-41DF-B3EA-7AC42425F70A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38414571-6154EC6A-0810-41DF-B3EA-7AC42425F70A
rank
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type
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wasDerivedFrom
3384de0e7e36e7015aad7684cc21fb516a9fd898
P2860
Kimchi microflora: history, current status, and perspectives for industrial kimchi production.