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1
Q57585807-4AE90AEB-6271-4194-A30A-02B820133DCF
Q57585807-4AE90AEB-6271-4194-A30A-02B820133DCF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57585807-4AE90AEB-6271-4194-A30A-02B820133DCF
Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine
P50
Q57585807-4AE90AEB-6271-4194-A30A-02B820133DCF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57585807-4AE90AEB-6271-4194-A30A-02B820133DCF
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
ca2ae6f799f0e85b198767af07d16ec797e89449
P1545
5
http://www.w3.org/2001/XMLSchema#string
P50
José M Guillamón