reference/24819138

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/24819138

Outgoing Links

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contentType	Journal Article\|Research Support, Non-U.S. Gov't
endingPage	1035
issn	0175-7598 1432-0614
issueIdentifier	6
pageRange	1027-1035
publicationName	Applied Microbiology and Biotechnology
startingPage	1027
bibliographicCitation	Sigler K, Matoulková D, Dienstbier M, Gabriel P. Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze. Applied Microbiology and Biotechnology. 2009 Jan 03;82(6):1027–35. doi: 10.1007/s00253-008-1830-6.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_3ee187c2e1d3460ceeceabc747ba4bcb http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_678ce74e4d22404916f7d54f068d4c9e http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_296344288bfae2a0180028aa35c9dd97 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_0c8ec07a3fe48057544995c2d36f59b8
date	2009-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/19122996 https://doi.org/10.1007/s00253-008-1830-6
isPartOf	https://portal.issn.org/resource/ISSN/0175-7598 https://portal.issn.org/resource/ISSN/1432-0614 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/1580
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/ https://scigraph.springernature.com/
title	Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze
discusses	http://id.nlm.nih.gov/mesh/M0045949 http://id.nlm.nih.gov/mesh/M0000111 http://id.nlm.nih.gov/mesh/M0016174 http://id.nlm.nih.gov/mesh/M0007766 http://id.nlm.nih.gov/mesh/M0006164 http://id.nlm.nih.gov/mesh/M0000663 http://id.nlm.nih.gov/mesh/M0020772
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Incoming Links

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Total number of triples: 40.