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Q57072777-039374F2-70E0-403B-9BA5-2EEE1D5FCAE9
Q57072777-039374F2-70E0-403B-9BA5-2EEE1D5FCAE9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57072777-039374F2-70E0-403B-9BA5-2EEE1D5FCAE9
Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH
P2860
Q57072777-039374F2-70E0-403B-9BA5-2EEE1D5FCAE9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57072777-039374F2-70E0-403B-9BA5-2EEE1D5FCAE9
rank
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type
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wasDerivedFrom
a2b0dfbb2ce80e340b0812de092334cd9bdb3f14
P2860
Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus.