BB-norm@ldeleger:BB-norm-F-26678131-004 JSONTXT

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{"target":"https://pubannotation.org/docs/sourcedb/BB-norm@ldeleger/sourceid/BB-norm-F-26678131-004","sourcedb":"BB-norm@ldeleger","sourceid":"BB-norm-F-26678131-004","text":"The cheese \ninoculated with H. alvei (B16) alone was clearly different\n from other cheeses, being associated with dairy product, salty and \nbutter aroma and a granular texture.\n","tracks":[{"project":"bionlp-ost-19-BB-norm-train","denotations":[{"id":"T1","span":{"begin":4,"end":10},"obj":"Habitat"},{"id":"T2","span":{"begin":28,"end":42},"obj":"Microorganism"},{"id":"T3","span":{"begin":83,"end":90},"obj":"Habitat"},{"id":"T4","span":{"begin":114,"end":127},"obj":"Habitat"}],"attributes":[{"id":"A1","pred":"OntoBiotope","subj":"T1","obj":"OBT:001480"},{"id":"A2","pred":"NCBI_Taxonomy","subj":"T2","obj":"569"},{"id":"A3","pred":"OntoBiotope","subj":"T3","obj":"OBT:001480"},{"id":"A4","pred":"OntoBiotope","subj":"T4","obj":"OBT:001208"},{"subj":"T1","pred":"source","obj":"bionlp-ost-19-BB-norm-train"},{"subj":"T2","pred":"source","obj":"bionlp-ost-19-BB-norm-train"},{"subj":"T3","pred":"source","obj":"bionlp-ost-19-BB-norm-train"},{"subj":"T4","pred":"source","obj":"bionlp-ost-19-BB-norm-train"}]}],"config":{"attribute types":[{"pred":"source","value type":"selection","values":[{"id":"bionlp-ost-19-BB-norm-train","color":"#eca493","default":true}]}]}}