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Q39484235-4A9671E0-1176-4F38-8538-73EA0BC77AB8
Q39484235-4A9671E0-1176-4F38-8538-73EA0BC77AB8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39484235-4A9671E0-1176-4F38-8538-73EA0BC77AB8
Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations.
P2860
Q39484235-4A9671E0-1176-4F38-8538-73EA0BC77AB8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39484235-4A9671E0-1176-4F38-8538-73EA0BC77AB8
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type
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wasDerivedFrom
b02a6835a3691f220fd6d6e7b7fda62adc5a6f5c
P2860
Exocellular polysaccharides produced by lactic acid bacteria.