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Q39663363-BA591FED-5CCB-49FA-97E5-2D60469724F1
Q39663363-BA591FED-5CCB-49FA-97E5-2D60469724F1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39663363-BA591FED-5CCB-49FA-97E5-2D60469724F1
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
P50
Q39663363-BA591FED-5CCB-49FA-97E5-2D60469724F1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39663363-BA591FED-5CCB-49FA-97E5-2D60469724F1
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
b1c0b4bcbfc2e3cb2d249b0e99868d12486be911
P1545
7
http://www.w3.org/2001/XMLSchema#string
P1932
Francesca Clementi
http://www.w3.org/2001/XMLSchema#string
P50
Francesca Clementi