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Q38961377-26C675E8-2C39-48E8-825B-CDE80CC07399
Q38961377-26C675E8-2C39-48E8-825B-CDE80CC07399
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38961377-26C675E8-2C39-48E8-825B-CDE80CC07399
Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study.
P2860
Q38961377-26C675E8-2C39-48E8-825B-CDE80CC07399
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38961377-26C675E8-2C39-48E8-825B-CDE80CC07399
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wasDerivedFrom
b88a3fc8db4433fcdcee9b648bf3820d2468affc
P2860
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.