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1
Q45082478-26024765-ED51-4A10-B7CF-76AC562F297D
Q45082478-26024765-ED51-4A10-B7CF-76AC562F297D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45082478-26024765-ED51-4A10-B7CF-76AC562F297D
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.
P304
Q45082478-26024765-ED51-4A10-B7CF-76AC562F297D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45082478-26024765-ED51-4A10-B7CF-76AC562F297D
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5c29a8b849ec82510cae61ecc61b3e46805a2378
P304
6300-6305
http://www.w3.org/2001/XMLSchema#string