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Q90616082-818D6FC8-577C-426D-AC79-E6A289FFE856
Q90616082-818D6FC8-577C-426D-AC79-E6A289FFE856
BestRank
Statement
http://www.wikidata.org/entity/statement/Q90616082-818D6FC8-577C-426D-AC79-E6A289FFE856
Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization
P50
Q90616082-818D6FC8-577C-426D-AC79-E6A289FFE856
BestRank
Statement
http://www.wikidata.org/entity/statement/Q90616082-818D6FC8-577C-426D-AC79-E6A289FFE856
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
57c43a7bbeaf9b0c360347a66c63b417811c7d27
P1545
2
http://www.w3.org/2001/XMLSchema#string
P50
I García-Cano