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Q40006044-880E2658-3D44-4E39-A03B-385F5A0E5E81
Q40006044-880E2658-3D44-4E39-A03B-385F5A0E5E81
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http://www.wikidata.org/entity/statement/Q40006044-880E2658-3D44-4E39-A03B-385F5A0E5E81
Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs
P2860
Q40006044-880E2658-3D44-4E39-A03B-385F5A0E5E81
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40006044-880E2658-3D44-4E39-A03B-385F5A0E5E81
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wasDerivedFrom
0dd4a530110698234386b34d47751f737755724a
P2860
Lactobacillus panis sp. nov., from sourdough with a long fermentation period.