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Q54272407-B827397D-2B2B-41D9-8D1E-8F7568EE35A8
Q54272407-B827397D-2B2B-41D9-8D1E-8F7568EE35A8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q54272407-B827397D-2B2B-41D9-8D1E-8F7568EE35A8
Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.
P698
Q54272407-B827397D-2B2B-41D9-8D1E-8F7568EE35A8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q54272407-B827397D-2B2B-41D9-8D1E-8F7568EE35A8
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
2a5c1e692dd12ee03b7ed0217de1a31e84f54a49
P698
23400969
http://www.w3.org/2001/XMLSchema#string