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- Q104570956 description "2020 nî lūn-bûn" @default.
- Q104570956 description "2020 ވަނަ އަހަރުގެ ޑިސެމްބަރުމަހުގެ 13ވަނަ ދުވަހު ޝާއިރުކުރެވުނު ސައިންޓިފިކް ލިޔުމެއް" @default.
- Q104570956 description "2020年の論文" @default.
- Q104570956 description "2020年学术文章" @default.
- Q104570956 description "2020年学术文章" @default.
- Q104570956 description "2020年学术文章" @default.
- Q104570956 description "2020年学术文章" @default.
- Q104570956 description "2020年学术文章" @default.
- Q104570956 description "2020年学术文章" @default.
- Q104570956 description "2020年學術文章" @default.
- Q104570956 description "2020年學術文章" @default.
- Q104570956 description "2020年學術文章" @default.
- Q104570956 description "2020年學術文章" @default.
- Q104570956 description "2020年學術文章" @default.
- Q104570956 description "2020년 논문" @default.
- Q104570956 description "article científic" @default.
- Q104570956 description "article scientific" @default.
- Q104570956 description "article scientifique" @default.
- Q104570956 description "articol științific" @default.
- Q104570956 description "articolo scientifico" @default.
- Q104570956 description "artigo científico" @default.
- Q104570956 description "artigo científico" @default.
- Q104570956 description "artigo científico" @default.
- Q104570956 description "artikel ilmiah" @default.
- Q104570956 description "artikull shkencor" @default.
- Q104570956 description "artikulong pang-agham" @default.
- Q104570956 description "artykuł naukowy" @default.
- Q104570956 description "artículo científico publicado en 2020" @default.
- Q104570956 description "artículu científicu" @default.
- Q104570956 description "bilimsel makale" @default.
- Q104570956 description "bài báo khoa học" @default.
- Q104570956 description "naučni članak" @default.
- Q104570956 description "scienca artikolo" @default.
- Q104570956 description "scientific article published on 13 December 2020" @default.
- Q104570956 description "scientific article published on 13 December 2020" @default.
- Q104570956 description "scientific article published on 13 December 2020" @default.
- Q104570956 description "teaduslik artikkel" @default.
- Q104570956 description "tieteellinen artikkeli" @default.
- Q104570956 description "tudományos cikk" @default.
- Q104570956 description "vedecký článok" @default.
- Q104570956 description "vetenskaplig artikel" @default.
- Q104570956 description "videnskabelig artikel udgivet 13. december 2020" @default.
- Q104570956 description "vitenskapelig artikkel" @default.
- Q104570956 description "vitskapeleg artikkel" @default.
- Q104570956 description "vědecký článek" @default.
- Q104570956 description "wetenschappelijk artikel" @default.
- Q104570956 description "wissenschaftlicher Artikel" @default.
- Q104570956 description "επιστημονικό άρθρο" @default.
- Q104570956 description "мақолаи илмӣ" @default.
- Q104570956 description "наукова стаття, опублікована 13 грудня 2020" @default.
- Q104570956 description "научна статия" @default.
- Q104570956 description "научная статья" @default.
- Q104570956 description "научни чланак" @default.
- Q104570956 description "научни чланак" @default.
- Q104570956 description "מאמר מדעי" @default.
- Q104570956 description "مقالة علمية نشرت في 13 ديسمبر 2020" @default.
- Q104570956 description "১৩ ডিসেম্বর ২০২০-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ" @default.
- Q104570956 description "บทความทางวิทยาศาสตร์" @default.
- Q104570956 description "სამეცნიერო სტატია" @default.
- Q104570956 name "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23" @default.
- Q104570956 name "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23" @default.
- Q104570956 name "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23" @default.
- Q104570956 type Item @default.
- Q104570956 label "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23" @default.
- Q104570956 label "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23" @default.
- Q104570956 label "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23" @default.
- Q104570956 prefLabel "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23" @default.
- Q104570956 prefLabel "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23" @default.
- Q104570956 prefLabel "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23" @default.
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- Q104570956 P31 Q104570956-C406161C-BB70-45E7-95A4-033A037A557B @default.
- Q104570956 P356 Q104570956-2E487299-FEE0-40A7-8FB0-F728D3914CB4 @default.
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- Q104570956 P698 Q104570956-BC9F7A91-73F2-469A-BC50-FAD9F3238305 @default.
- Q104570956 P356 J.IJFOODMICRO.2020.109020 @default.
- Q104570956 P698 33360296 @default.
- Q104570956 P1433 Q15762218 @default.
- Q104570956 P1476 "Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699" @default.
- Q104570956 P2093 "Andrea Comasio" @default.
- Q104570956 P2093 "Luc De Vuyst" @default.
- Q104570956 P2093 "Simon Van Kerrebroeck" @default.
- Q104570956 P304 "109020" @default.
- Q104570956 P31 Q13442814 @default.
- Q104570956 P356 "10.1016/J.IJFOODMICRO.2020.109020" @default.
- Q104570956 P478 "339" @default.
- Q104570956 P577 "2020-12-13T00:00:00Z" @default.
- Q104570956 P698 "33360296" @default.