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- Q56145025 description "article published in 2002" @default.
- Q56145025 description "article scientifique publié en janvier 2002" @default.
- Q56145025 description "im Jahr 2002 veröffentlichter wissenschaftlicher Artikel" @default.
- Q56145025 description "wetenschappelijk artikel" @default.
- Q56145025 description "наукова стаття, опублікована в січні 2002" @default.
- Q56145025 name "Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor" @default.
- Q56145025 name "Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor" @default.
- Q56145025 type Item @default.
- Q56145025 label "Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor" @default.
- Q56145025 label "Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor" @default.
- Q56145025 prefLabel "Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor" @default.
- Q56145025 prefLabel "Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor" @default.
- Q56145025 P1433 Q56145025-0C48EF57-3223-4C8D-ACBE-0E3C802FF3BD @default.
- Q56145025 P1476 Q56145025-0E7101EA-1F51-4629-B8AC-4346206E1D8C @default.
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- Q56145025 P2093 Q56145025-91502812-765D-44D7-A240-600D8F901C64 @default.
- Q56145025 P2860 Q56145025-59CDDAE7-6FE7-42C3-B01A-019D9D021C42 @default.
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- Q56145025 P304 Q56145025-F8CE729B-A375-4416-A346-49884A2210BF @default.
- Q56145025 P31 Q56145025-85117924-C7EF-46EC-B865-A2A0001CA2FE @default.
- Q56145025 P356 Q56145025-530EA0BD-8AA5-45BC-9360-C0EF4901AD22 @default.
- Q56145025 P433 Q56145025-C6CFF1C4-A3C0-4FA6-AAA9-2BAD7A568354 @default.
- Q56145025 P478 Q56145025-C47CF2FF-0003-4E03-BDCA-AF51E94875E4 @default.
- Q56145025 P577 Q56145025-9FF7AF96-5B5E-4443-AD04-3AD0561B8F20 @default.
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- Q56145025 P921 Q56145025-ACA81412-3230-4763-BED1-EC2B6DFC4A78 @default.
- Q56145025 P356 CCHEM.2002.79.1.45 @default.
- Q56145025 P1433 Q15760388 @default.
- Q56145025 P1476 "Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor" @default.
- Q56145025 P2093 "C. Thiele" @default.
- Q56145025 P2093 "M. G. Gänzle" @default.
- Q56145025 P2093 "R. F. Vogel" @default.
- Q56145025 P2860 Q33892831 @default.
- Q56145025 P2860 Q36750395 @default.
- Q56145025 P304 "45-51" @default.
- Q56145025 P31 Q13442814 @default.
- Q56145025 P356 "10.1094/CCHEM.2002.79.1.45" @default.
- Q56145025 P433 "1" @default.
- Q56145025 P478 "79" @default.
- Q56145025 P577 "2002-01-01T00:00:00Z" @default.
- Q56145025 P921 Q1637030 @default.
- Q56145025 P921 Q904889 @default.