16313414

Source:http://linkedlifedata.com/resource/pubmed/id/16313414

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Subject	Predicate	Object	Context
pubmed-article:16313414	rdf:type	pubmed:Citation	lld:pubmed
pubmed-article:16313414	lifeskim:mentions	umls-concept:C0004896	lld:lifeskim
pubmed-article:16313414	lifeskim:mentions	umls-concept:C0016452	lld:lifeskim
pubmed-article:16313414	lifeskim:mentions	umls-concept:C0009644	lld:lifeskim
pubmed-article:16313414	lifeskim:mentions	umls-concept:C1017718	lld:lifeskim
pubmed-article:16313414	lifeskim:mentions	umls-concept:C0027567	lld:lifeskim
pubmed-article:16313414	lifeskim:mentions	umls-concept:C0443769	lld:lifeskim
pubmed-article:16313414	lifeskim:mentions	umls-concept:C0023955	lld:lifeskim
pubmed-article:16313414	pubmed:issue	6	lld:pubmed
pubmed-article:16313414	pubmed:dateCreated	2005-11-29	lld:pubmed
pubmed-article:16313414	pubmed:abstractText	To determine the profile of volatile compounds responsible for the aroma of Soumbala produced spontaneously and with pure and mixed cultures of Bacillus subtilis and Bacillus pumilus.	lld:pubmed
pubmed-article:16313414	pubmed:language	eng	lld:pubmed
pubmed-article:16313414	pubmed:journal	http://linkedlifedata.com/r...	lld:pubmed
pubmed-article:16313414	pubmed:citationSubset	IM	lld:pubmed
pubmed-article:16313414	pubmed:status	MEDLINE	lld:pubmed
pubmed-article:16313414	pubmed:issn	1364-5072	lld:pubmed
pubmed-article:16313414	pubmed:author	pubmed-author:JakobsenMM	lld:pubmed
pubmed-article:16313414	pubmed:author	pubmed-author:PoleKK	lld:pubmed
pubmed-article:16313414	pubmed:author	pubmed-author:DiawaraBB	lld:pubmed
pubmed-article:16313414	pubmed:author	pubmed-author:AnnanN TNT	lld:pubmed
pubmed-article:16313414	pubmed:author	pubmed-author:OuobaL I ILI	lld:pubmed
pubmed-article:16313414	pubmed:issnType	Print	lld:pubmed
pubmed-article:16313414	pubmed:volume	99	lld:pubmed
pubmed-article:16313414	pubmed:owner	NLM	lld:pubmed
pubmed-article:16313414	pubmed:authorsComplete	Y	lld:pubmed
pubmed-article:16313414	pubmed:pagination	1413-21	lld:pubmed
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pubmed-article:16313414	pubmed:meshHeading	pubmed-meshheading:16313414...	lld:pubmed
pubmed-article:16313414	pubmed:meshHeading	pubmed-meshheading:16313414...	lld:pubmed
pubmed-article:16313414	pubmed:meshHeading	pubmed-meshheading:16313414...	lld:pubmed
pubmed-article:16313414	pubmed:year	2005	lld:pubmed
pubmed-article:16313414	pubmed:articleTitle	Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment.	lld:pubmed
pubmed-article:16313414	pubmed:affiliation	Département de Technologie Alimentaire, DTA/IRSAT/CNRST Ouagadougou, Burkina Faso. ouobairene@hotmail.com	lld:pubmed
pubmed-article:16313414	pubmed:publicationType	Journal Article	lld:pubmed