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- Q93235961 description "article scientifique publié en 2019" @default.
- Q93235961 description "artículu científicu espublizáu n'avientu de 2019" @default.
- Q93235961 description "im Dezember 2019 veröffentlichter wissenschaftlicher Artikel" @default.
- Q93235961 description "scientific article published on 24 December 2019" @default.
- Q93235961 description "wetenschappelijk artikel" @default.
- Q93235961 description "наукова стаття, опублікована 24 грудня 2019" @default.
- Q93235961 name "Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)" @default.
- Q93235961 name "Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)" @default.
- Q93235961 type Item @default.
- Q93235961 label "Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)" @default.
- Q93235961 label "Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)" @default.
- Q93235961 prefLabel "Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)" @default.
- Q93235961 prefLabel "Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)" @default.
- Q93235961 P1433 Q93235961-8B28D407-AB90-4CA1-ADE5-985812C76546 @default.
- Q93235961 P1476 Q93235961-4C24E4D0-D951-48D8-91F3-B046377FD036 @default.
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- Q93235961 P2093 Q93235961-7E780A36-37B9-4B1B-861D-2F81E766B1CA @default.
- Q93235961 P2860 Q93235961-4E068769-B4AA-4BD9-84FA-D4DC687229AE @default.
- Q93235961 P304 Q93235961-2E20EDAD-1423-43FD-8B1C-B894BEDB8975 @default.
- Q93235961 P31 Q93235961-1C59F253-B521-4D9A-9EB1-FA43930D9D7B @default.
- Q93235961 P356 Q93235961-48D0F6B1-706A-4C78-BF4D-CE774BEE0317 @default.
- Q93235961 P478 Q93235961-62F42697-DBEC-4B75-9178-FCB91CE3AC8D @default.
- Q93235961 P577 Q93235961-DA648DA8-91D0-4FC5-AF5D-B039C5D0894E @default.
- Q93235961 P698 Q93235961-E2743E2E-27B3-4810-9B4C-B54C50FB881C @default.
- Q93235961 P356 J.FM.2019.103408 @default.
- Q93235961 P698 32336369 @default.
- Q93235961 P1433 Q15762223 @default.
- Q93235961 P1476 "Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)" @default.
- Q93235961 P2093 "Hau Yin Chung" @default.
- Q93235961 P2093 "Wenmeng He" @default.
- Q93235961 P2860 Q24515682 @default.
- Q93235961 P304 "103408" @default.
- Q93235961 P31 Q13442814 @default.
- Q93235961 P356 "10.1016/J.FM.2019.103408" @default.
- Q93235961 P478 "90" @default.
- Q93235961 P577 "2019-12-24T00:00:00Z" @default.
- Q93235961 P698 "32336369" @default.