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Q91193421-E8EC428E-F4B0-43EB-A112-3E6F001F3363
Q91193421-E8EC428E-F4B0-43EB-A112-3E6F001F3363
BestRank
Statement
http://www.wikidata.org/entity/statement/Q91193421-E8EC428E-F4B0-43EB-A112-3E6F001F3363
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
P2093
Q91193421-E8EC428E-F4B0-43EB-A112-3E6F001F3363
BestRank
Statement
http://www.wikidata.org/entity/statement/Q91193421-E8EC428E-F4B0-43EB-A112-3E6F001F3363
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
b19f9604d1cac19ce8efda0aeff17886cc29d0bb
P1545
3
http://www.w3.org/2001/XMLSchema#string
P2093
Marcella Barbera
http://www.w3.org/2001/XMLSchema#string