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Q61860652-64F0ACA2-B3CF-48CA-AF05-1CE62CA5DEEA
Q61860652-64F0ACA2-B3CF-48CA-AF05-1CE62CA5DEEA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q61860652-64F0ACA2-B3CF-48CA-AF05-1CE62CA5DEEA
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)
P50
Q61860652-64F0ACA2-B3CF-48CA-AF05-1CE62CA5DEEA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q61860652-64F0ACA2-B3CF-48CA-AF05-1CE62CA5DEEA
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
df144ec8f1a70118c4824935bc4744f755c37e59
P1545
1
http://www.w3.org/2001/XMLSchema#string
P50
Annamaria Ricciardi