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Q39663363-DF741071-FA80-41DB-AFEA-FD0F0F94434A
Q39663363-DF741071-FA80-41DB-AFEA-FD0F0F94434A
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http://www.wikidata.org/entity/statement/Q39663363-DF741071-FA80-41DB-AFEA-FD0F0F94434A
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
P2860
Q39663363-DF741071-FA80-41DB-AFEA-FD0F0F94434A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39663363-DF741071-FA80-41DB-AFEA-FD0F0F94434A
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wasDerivedFrom
09c5b56ea267eb49c1b6986fb67b7407ccd28ab6
P2860
Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome.