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Q57072777-597452AA-435F-4550-A3F8-C6E1F440AD62
Q57072777-597452AA-435F-4550-A3F8-C6E1F440AD62
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57072777-597452AA-435F-4550-A3F8-C6E1F440AD62
Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH
P2860
Q57072777-597452AA-435F-4550-A3F8-C6E1F440AD62
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57072777-597452AA-435F-4550-A3F8-C6E1F440AD62
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wasDerivedFrom
a2b0dfbb2ce80e340b0812de092334cd9bdb3f14
P2860
Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities.