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1
Q36107911-91E2A340-C662-4E5B-8234-B8AE42DAB28C
Q36107911-91E2A340-C662-4E5B-8234-B8AE42DAB28C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36107911-91E2A340-C662-4E5B-8234-B8AE42DAB28C
Unconventional bacterial association for dough leavening.
P356
Q36107911-91E2A340-C662-4E5B-8234-B8AE42DAB28C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36107911-91E2A340-C662-4E5B-8234-B8AE42DAB28C
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
251ef42f1f6cbaec239c10b1c42f4bbe9c315458
P356
10.1016/J.IJFOODMICRO.2016.08.011
http://www.w3.org/2001/XMLSchema#string
P356
J.IJFOODMICRO.2016.08.011