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Q45947968-61A9E0BD-D762-43D1-9B41-0C620ED03913
Q45947968-61A9E0BD-D762-43D1-9B41-0C620ED03913
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45947968-61A9E0BD-D762-43D1-9B41-0C620ED03913
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.
P2860
Q45947968-61A9E0BD-D762-43D1-9B41-0C620ED03913
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45947968-61A9E0BD-D762-43D1-9B41-0C620ED03913
rank
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Statement
wasDerivedFrom
f4ae0ea8f5f73f82f766e9594f1d419548ac4b59
P2860
Lactobacillus rossii sp. nov., isolated from wheat sourdough.