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Q57673607-9373E46E-3693-45C4-9B00-8EFFEFAB1EC4
Q57673607-9373E46E-3693-45C4-9B00-8EFFEFAB1EC4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57673607-9373E46E-3693-45C4-9B00-8EFFEFAB1EC4
Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing
P2860
Q57673607-9373E46E-3693-45C4-9B00-8EFFEFAB1EC4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57673607-9373E46E-3693-45C4-9B00-8EFFEFAB1EC4
rank
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type
BestRank
Statement
wasDerivedFrom
75e79f8d6ca128e8d93d091d2c3c159b6fa081d0
P2860
Microbial ecology and starter culture technology in coffee processing.