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Q92497905-CE2D973D-AC36-4FD9-B8B0-8E2687D7ACE8
Q92497905-CE2D973D-AC36-4FD9-B8B0-8E2687D7ACE8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-CE2D973D-AC36-4FD9-B8B0-8E2687D7ACE8
Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures
P577
Q92497905-CE2D973D-AC36-4FD9-B8B0-8E2687D7ACE8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92497905-CE2D973D-AC36-4FD9-B8B0-8E2687D7ACE8
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
2a34105f49672d9118495c9cd3ef8aa8b9097b80
P577
2019-06-03T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
2fb22d1343a8bf85911d0d9cd8e83cfb