BB-norm+ner@ldeleger:BB-norm+ner-F-22177851-020 JSONTXT

{"target":"https://pubannotation.org/docs/sourcedb/BB-norm+ner@ldeleger/sourceid/BB-norm+ner-F-22177851-020","sourcedb":"BB-norm+ner@ldeleger","sourceid":"BB-norm+ner-F-22177851-020","text":"However, some recent studies have reported the presence of H. alvei at the end of ripening of Livarot cheese ( Mounier et al., 2009) and a Spanish farmhouse cheese, but in small counts of approximately 105 ufc/g (Abriouel et al., 2008).\n","tracks":[{"project":"bionlp-ost-19-BB-norm-ner-train","denotations":[{"id":"T1","span":{"begin":59,"end":67},"obj":"Microorganism"},{"id":"T2","span":{"begin":94,"end":108},"obj":"Habitat"},{"id":"T3","span":{"begin":139,"end":163},"obj":"Habitat"},{"id":"T4","span":{"begin":139,"end":156},"obj":"Habitat"}],"attributes":[{"id":"A1","pred":"NCBI_Taxonomy","subj":"T1","obj":"569"},{"id":"A2","pred":"OntoBiotope","subj":"T2","obj":"OBT:003510"},{"id":"A3","pred":"OntoBiotope","subj":"T3","obj":"OBT:001480"},{"id":"A4","pred":"OntoBiotope","subj":"T4","obj":"OBT:000583"},{"subj":"T1","pred":"source","obj":"bionlp-ost-19-BB-norm-ner-train"},{"subj":"T2","pred":"source","obj":"bionlp-ost-19-BB-norm-ner-train"},{"subj":"T3","pred":"source","obj":"bionlp-ost-19-BB-norm-ner-train"},{"subj":"T4","pred":"source","obj":"bionlp-ost-19-BB-norm-ner-train"}]}],"config":{"attribute types":[{"pred":"source","value type":"selection","values":[{"id":"bionlp-ost-19-BB-norm-ner-train","color":"#ecdf93","default":true}]}]}}