thesis-toulmin
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
GraphQL
BETA
Graphs
2
Q34113627-614E76DC-EB0E-43F5-82F5-ED9F1D9B1B26
Q34113627-614E76DC-EB0E-43F5-82F5-ED9F1D9B1B26
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34113627-614E76DC-EB0E-43F5-82F5-ED9F1D9B1B26
Probiotic properties of Lactobacillus salivarius and closely related Lactobacillus species.
P2860
Q34113627-614E76DC-EB0E-43F5-82F5-ED9F1D9B1B26
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34113627-614E76DC-EB0E-43F5-82F5-ED9F1D9B1B26
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
0905025e756e7822c7da1a5e46e367d90854a849
P2860
Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials.