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Q38652758-27D4D035-6BFE-49B7-AFE3-E6EBFBCACAEC
Q38652758-27D4D035-6BFE-49B7-AFE3-E6EBFBCACAEC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38652758-27D4D035-6BFE-49B7-AFE3-E6EBFBCACAEC
The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English Sparkling Wine.
P2860
Q38652758-27D4D035-6BFE-49B7-AFE3-E6EBFBCACAEC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38652758-27D4D035-6BFE-49B7-AFE3-E6EBFBCACAEC
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
34e3473163ca7a872664d49ae1bfb870ea244524
P2860
Effect of production phase on bottle-fermented sparkling wine quality.