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Q40594073-0CB0B64E-B65B-42AE-9C38-AD2B33A89CF1
Q40594073-0CB0B64E-B65B-42AE-9C38-AD2B33A89CF1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40594073-0CB0B64E-B65B-42AE-9C38-AD2B33A89CF1
Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products.
P2860
Q40594073-0CB0B64E-B65B-42AE-9C38-AD2B33A89CF1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40594073-0CB0B64E-B65B-42AE-9C38-AD2B33A89CF1
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
411a7fa598a288d907ce1e182f50ab9889190ed3
P2860
Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory.