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1
Q57711335-1BD8F567-B87A-4C66-9AA4-67726814B573
Q57711335-1BD8F567-B87A-4C66-9AA4-67726814B573
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57711335-1BD8F567-B87A-4C66-9AA4-67726814B573
The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine
P2093
Q57711335-1BD8F567-B87A-4C66-9AA4-67726814B573
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57711335-1BD8F567-B87A-4C66-9AA4-67726814B573
rank
NormalRank
type
BestRank
Statement
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
Aneta Wojdyło
http://www.w3.org/2001/XMLSchema#string