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1
Q44488689-B0C47CD2-04CE-49C5-98CD-3FAD1A8EA1D6
Q44488689-B0C47CD2-04CE-49C5-98CD-3FAD1A8EA1D6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44488689-B0C47CD2-04CE-49C5-98CD-3FAD1A8EA1D6
Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines.
P577
Q44488689-B0C47CD2-04CE-49C5-98CD-3FAD1A8EA1D6
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44488689-B0C47CD2-04CE-49C5-98CD-3FAD1A8EA1D6
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
3f901ec99251790330c0a71176a532706c9e5dd4
P577
2003-07-01T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
34e92a6e91bb7b53228424cea41ff481