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Q50220858-CE4CB9E7-551F-4337-9648-56D7A7AF65F2
Q50220858-CE4CB9E7-551F-4337-9648-56D7A7AF65F2
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Statement
http://www.wikidata.org/entity/statement/Q50220858-CE4CB9E7-551F-4337-9648-56D7A7AF65F2
Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.
P2860
Q50220858-CE4CB9E7-551F-4337-9648-56D7A7AF65F2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50220858-CE4CB9E7-551F-4337-9648-56D7A7AF65F2
rank
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type
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Statement
wasDerivedFrom
ff6586d23be26fc90b7946c20b29334cf8a9116e
P2860
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.