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Q46128263-7BD440DC-0AFE-429B-8E92-267791B5CB7E
Q46128263-7BD440DC-0AFE-429B-8E92-267791B5CB7E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46128263-7BD440DC-0AFE-429B-8E92-267791B5CB7E
Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.
P2860
Q46128263-7BD440DC-0AFE-429B-8E92-267791B5CB7E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46128263-7BD440DC-0AFE-429B-8E92-267791B5CB7E
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wasDerivedFrom
b92180ff639d62a25409c76c8f6a204e7e087b8d
P2860
Microbiological characterization of wet wheat distillers' grain, with focus on isolation of lactobacilli with potential as probiotics.