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Q92497905-7213DC4C-00BA-4495-A9D6-777885FB0CD1
Q92497905-7213DC4C-00BA-4495-A9D6-777885FB0CD1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-7213DC4C-00BA-4495-A9D6-777885FB0CD1
Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures
P2093
Q92497905-7213DC4C-00BA-4495-A9D6-777885FB0CD1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-7213DC4C-00BA-4495-A9D6-777885FB0CD1
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
2a34105f49672d9118495c9cd3ef8aa8b9097b80
P1545
5
http://www.w3.org/2001/XMLSchema#string
P2093
Tom Ellis
http://www.w3.org/2001/XMLSchema#string