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Q92497905-178D43E9-CF8F-468B-AA7B-54F19BDDC0BB
Q92497905-178D43E9-CF8F-468B-AA7B-54F19BDDC0BB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-178D43E9-CF8F-468B-AA7B-54F19BDDC0BB
Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures
P356
Q92497905-178D43E9-CF8F-468B-AA7B-54F19BDDC0BB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-178D43E9-CF8F-468B-AA7B-54F19BDDC0BB
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
2a34105f49672d9118495c9cd3ef8aa8b9097b80
P356
10.1186/S12934-019-1149-2
http://www.w3.org/2001/XMLSchema#string
P356
S12934-019-1149-2