wikimedia
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
GraphQL
BETA
Graphs
1
Q34096099-4A1401FC-5024-449C-B77A-CDFC8D497403
Q34096099-4A1401FC-5024-449C-B77A-CDFC8D497403
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34096099-4A1401FC-5024-449C-B77A-CDFC8D497403
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.
P2860
Q34096099-4A1401FC-5024-449C-B77A-CDFC8D497403
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34096099-4A1401FC-5024-449C-B77A-CDFC8D497403
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
aa615bd4507ee872b9e329a27b1421e7c4c469b4
P2860
Bacterial population in traditional sourdough evaluated by molecular methods.