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- Q104754982 description "article scientifique publié en 2021" @default.
- Q104754982 description "artículu científicu espublizáu en xineru de 2021" @default.
- Q104754982 description "scientific article published on 06 January 2021" @default.
- Q104754982 description "wetenschappelijk artikel" @default.
- Q104754982 description "наукова стаття, опублікована в січні 2021" @default.
- Q104754982 name "Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth" @default.
- Q104754982 name "Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth" @default.
- Q104754982 type Item @default.
- Q104754982 label "Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth" @default.
- Q104754982 label "Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth" @default.
- Q104754982 prefLabel "Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth" @default.
- Q104754982 prefLabel "Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth" @default.
- Q104754982 P1433 Q104754982-C5AF0EB2-FD0C-4DB9-B334-6E57B51D536E @default.
- Q104754982 P1476 Q104754982-5E350F88-4052-4D5F-9F13-8E2079A12607 @default.
- Q104754982 P2093 Q104754982-0E87F619-D01B-4016-B178-C84163EA08EC @default.
- Q104754982 P2093 Q104754982-543CD74F-7B56-499C-B739-A37710FBA707 @default.
- Q104754982 P2093 Q104754982-86A15143-602C-4523-A072-B2307815153B @default.
- Q104754982 P2093 Q104754982-8B895517-4ECD-4D22-B612-F7D0DB6AB84B @default.
- Q104754982 P2093 Q104754982-B56F3033-571E-4966-9944-2D24108D926C @default.
- Q104754982 P2093 Q104754982-C5AC8D58-6A4E-43F8-8499-236ED7F0FDEB @default.
- Q104754982 P2093 Q104754982-DBEDC3A3-91FD-4BE7-91F3-80CE70F3B9E3 @default.
- Q104754982 P275 Q104754982-0567ccb1-f604-46de-a368-e73d4d3b4a04 @default.
- Q104754982 P31 Q104754982-6C09EABC-C745-4064-A9CA-73200AC9E733 @default.
- Q104754982 P356 Q104754982-5DC48B9F-9371-4444-9141-17C32B0FCA14 @default.
- Q104754982 P577 Q104754982-54B304FC-6E6C-40DD-9CE0-2DAB374FA058 @default.
- Q104754982 P6216 Q104754982-98ad788c-7088-4844-b992-75ddbebd595d @default.
- Q104754982 P698 Q104754982-123A8DD6-96E6-4023-91D1-ED746D6C3257 @default.
- Q104754982 P356 ACS.JAFC.0C06570 @default.
- Q104754982 P698 33406836 @default.
- Q104754982 P1433 Q1024905 @default.
- Q104754982 P1476 "Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth" @default.
- Q104754982 P2093 "Alexandra Baumeyer" @default.
- Q104754982 P2093 "Hélène Yi Meng" @default.
- Q104754982 P2093 "Miguel Piccand" @default.
- Q104754982 P2093 "Mireille Tena Stern" @default.
- Q104754982 P2093 "Pascal Fuchsmann" @default.
- Q104754982 P2093 "Sébastien Dubois" @default.
- Q104754982 P2093 "Ueli von Ah" @default.
- Q104754982 P275 Q24082749 @default.
- Q104754982 P31 Q13442814 @default.
- Q104754982 P356 "10.1021/ACS.JAFC.0C06570" @default.
- Q104754982 P577 "2021-01-06T00:00:00Z" @default.
- Q104754982 P6216 Q50423863 @default.
- Q104754982 P698 "33406836" @default.