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http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://www.w3.org/1999/02/22-rdf-syntax-ns#typehttp://purl.uniprot.org/core/Submission_Citation
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://www.w3.org/1999/02/22-rdf-syntax-ns#typehttp://purl.uniprot.org/core/Submission_Citation
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://www.w3.org/1999/02/22-rdf-syntax-ns#typehttp://purl.uniprot.org/core/Submission_Citation
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/author"Dalmasso A."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/author"Dalmasso A."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/author"Dalmasso A."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/author"Chiesa F."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/author"Chiesa F."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/author"Chiesa F."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/author"Lomonaco S."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/author"Lomonaco S."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/author"Lomonaco S."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/date"2018-03"xsd:gYearMonth
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/date"2018-03"xsd:gYearMonth
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/date"2018-03"xsd:gYearMonth
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/title"Blue discolouration in mozzarella cheese caused by Pseudomonas fluorescens."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/title"Blue discolouration in mozzarella cheese caused by Pseudomonas fluorescens."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/title"Blue discolouration in mozzarella cheese caused by Pseudomonas fluorescens."xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/submittedTo"EMBL/GenBank/DDBJ"xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/submittedTo"EMBL/GenBank/DDBJ"xsd:string
http://purl.uniprot.org/citations/SIP99BA7A510C683E2Ehttp://purl.uniprot.org/core/submittedTo"EMBL/GenBank/DDBJ"xsd:string
http://purl.uniprot.org/uniprot/A0A109L0T5http://purl.uniprot.org/core/citationhttp://purl.uniprot.org/citations/SIP99BA7A510C683E2E
http://purl.uniprot.org/uniprot/A0A120G6M7http://purl.uniprot.org/core/citationhttp://purl.uniprot.org/citations/SIP99BA7A510C683E2E
http://purl.uniprot.org/uniprot/A0A120G8Q9http://purl.uniprot.org/core/citationhttp://purl.uniprot.org/citations/SIP99BA7A510C683E2E
http://purl.uniprot.org/uniprot/A0A125QIZ1http://purl.uniprot.org/core/citationhttp://purl.uniprot.org/citations/SIP99BA7A510C683E2E