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Q58799433-A00D2F3C-E00E-4968-8369-48B56D8DDAA4
Q58799433-A00D2F3C-E00E-4968-8369-48B56D8DDAA4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58799433-A00D2F3C-E00E-4968-8369-48B56D8DDAA4
Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches
P2888
Q58799433-A00D2F3C-E00E-4968-8369-48B56D8DDAA4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58799433-A00D2F3C-E00E-4968-8369-48B56D8DDAA4
rank
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type
BestRank
Statement
P2888
s00217-013-2143-2