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Q39663363-39FF39EE-C692-489F-812E-1E2FEDD161F0
Q39663363-39FF39EE-C692-489F-812E-1E2FEDD161F0
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http://www.wikidata.org/entity/statement/Q39663363-39FF39EE-C692-489F-812E-1E2FEDD161F0
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
P2860
Q39663363-39FF39EE-C692-489F-812E-1E2FEDD161F0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39663363-39FF39EE-C692-489F-812E-1E2FEDD161F0
rank
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wasDerivedFrom
09c5b56ea267eb49c1b6986fb67b7407ccd28ab6
P2860
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone.