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Q39379837-7C30C0BE-2D18-4928-B75C-5D2FD22B4A96
Q39379837-7C30C0BE-2D18-4928-B75C-5D2FD22B4A96
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39379837-7C30C0BE-2D18-4928-B75C-5D2FD22B4A96
Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae.
P31
Q39379837-7C30C0BE-2D18-4928-B75C-5D2FD22B4A96
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39379837-7C30C0BE-2D18-4928-B75C-5D2FD22B4A96
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
6b9e6c820a8cfd9efdc40be208b614909db35995
P31
scholarly article