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Q44645868-E6692F4E-43CC-484C-A0B4-2FD4EF161FC5
Q44645868-E6692F4E-43CC-484C-A0B4-2FD4EF161FC5
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Statement
http://www.wikidata.org/entity/statement/Q44645868-E6692F4E-43CC-484C-A0B4-2FD4EF161FC5
Isolation and characterization of lactic acid bacteria from yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan.
P2860
Q44645868-E6692F4E-43CC-484C-A0B4-2FD4EF161FC5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44645868-E6692F4E-43CC-484C-A0B4-2FD4EF161FC5
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type
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wasDerivedFrom
70f907b96a78eb054e609be5d4dd67ca359a99bc
P2860
Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.