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1
Q91193421-2BA4B52E-FF65-4A9C-8B02-555D843845BD
Q91193421-2BA4B52E-FF65-4A9C-8B02-555D843845BD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q91193421-2BA4B52E-FF65-4A9C-8B02-555D843845BD
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
P2093
Q91193421-2BA4B52E-FF65-4A9C-8B02-555D843845BD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q91193421-2BA4B52E-FF65-4A9C-8B02-555D843845BD
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
b19f9604d1cac19ce8efda0aeff17886cc29d0bb
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
Antonio Alfonzo
http://www.w3.org/2001/XMLSchema#string