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Q35941056-46F6C2A6-90DD-44F8-A56B-B5F3A4C4BD19
Q35941056-46F6C2A6-90DD-44F8-A56B-B5F3A4C4BD19
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http://www.wikidata.org/entity/statement/Q35941056-46F6C2A6-90DD-44F8-A56B-B5F3A4C4BD19
Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron.
P2860
Q35941056-46F6C2A6-90DD-44F8-A56B-B5F3A4C4BD19
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35941056-46F6C2A6-90DD-44F8-A56B-B5F3A4C4BD19
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wasDerivedFrom
02f47e562f375664eb0d835e8f4d9d3aacbd7e06
P2860
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation