wikimedia
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Table
SPARQL
Graphs
1
1
Services
1
1
Assets
0
0
Insights
Schema
BETA
Class frequency
Class hierarchy
Q36260794-0C5EC95B-778F-4B63-A8D1-21D606F045E2
Q36260794-0C5EC95B-778F-4B63-A8D1-21D606F045E2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36260794-0C5EC95B-778F-4B63-A8D1-21D606F045E2
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
P2860
Q36260794-0C5EC95B-778F-4B63-A8D1-21D606F045E2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36260794-0C5EC95B-778F-4B63-A8D1-21D606F045E2
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
3317a4f908b367d579be2f45f41b9bf2c9f66643
P2860
The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components--a preliminary study.