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Q42185982-8509C54B-E66D-4E71-B38A-FD025651B50D
Q42185982-8509C54B-E66D-4E71-B38A-FD025651B50D
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http://www.wikidata.org/entity/statement/Q42185982-8509C54B-E66D-4E71-B38A-FD025651B50D
Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation
P2860
Q42185982-8509C54B-E66D-4E71-B38A-FD025651B50D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q42185982-8509C54B-E66D-4E71-B38A-FD025651B50D
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74d859e169e69bf98de99e3ed10db48df68f70b8
P2860
Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches