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Q42185982-EB660BC3-F5E9-4F1D-B7CC-745787315D7C
Q42185982-EB660BC3-F5E9-4F1D-B7CC-745787315D7C
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http://www.wikidata.org/entity/statement/Q42185982-EB660BC3-F5E9-4F1D-B7CC-745787315D7C
Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation
P2860
Q42185982-EB660BC3-F5E9-4F1D-B7CC-745787315D7C
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http://www.wikidata.org/entity/statement/Q42185982-EB660BC3-F5E9-4F1D-B7CC-745787315D7C
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74d859e169e69bf98de99e3ed10db48df68f70b8
P2860
Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis.