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70fa4f5ce8450ea0da07600edc21283a1412d75e
70fa4f5ce8450ea0da07600edc21283a1412d75e
Reference
http://www.wikidata.org/reference/70fa4f5ce8450ea0da07600edc21283a1412d75e
Q27551440-10390355-190C-4196-9ED0-E5DC2E55135F
Q27551440-D753CBAF-AE0B-48E2-BA2E-696283D1D2AD
wasDerivedFrom
70fa4f5ce8450ea0da07600edc21283a1412d75e
Reference
http://www.wikidata.org/reference/70fa4f5ce8450ea0da07600edc21283a1412d75e
type
Reference
P1640
Saccharomyces Genome Database
P248
Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast ( Saccharomyces cerevisiae )-mediated degradation.
UniProt-GOA
P459
IMP
P813
2019-05-09T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P854
annotations?geneProductId=UniProtKB:P00724
P813
fc5e1d4d543b33f61175b4ef633bd1d0