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Q92497905-2A39A025-4323-431B-8035-C3CE9329ECD1
Q92497905-2A39A025-4323-431B-8035-C3CE9329ECD1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-2A39A025-4323-431B-8035-C3CE9329ECD1
Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures
P698
Q92497905-2A39A025-4323-431B-8035-C3CE9329ECD1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-2A39A025-4323-431B-8035-C3CE9329ECD1
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
2a34105f49672d9118495c9cd3ef8aa8b9097b80
P698
31159886
http://www.w3.org/2001/XMLSchema#string