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Q92497905-08DB03DD-FB90-40A6-BA0A-D03E83FAF1FE
Q92497905-08DB03DD-FB90-40A6-BA0A-D03E83FAF1FE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-08DB03DD-FB90-40A6-BA0A-D03E83FAF1FE
Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures
P304
Q92497905-08DB03DD-FB90-40A6-BA0A-D03E83FAF1FE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-08DB03DD-FB90-40A6-BA0A-D03E83FAF1FE
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
2a34105f49672d9118495c9cd3ef8aa8b9097b80
P304
101
http://www.w3.org/2001/XMLSchema#string