BB-rel@ldeleger:BB-rel-F-22177851-017 JSONTXT

{"target":"https://pubannotation.org/docs/sourcedb/BB-rel@ldeleger/sourceid/BB-rel-F-22177851-017","sourcedb":"BB-rel@ldeleger","sourceid":"BB-rel-F-22177851-017","text":"The \nmost abundant aroma compounds produced during cheese ripening in the \npresence of P. celer were branched-chain aldehydes such as \n3-methyl butanal and ketones.\n","tracks":[{"project":"bionlp-ost-19-BB-rel-train","denotations":[{"id":"T1","span":{"begin":51,"end":57},"obj":"Habitat"},{"id":"T2","span":{"begin":87,"end":95},"obj":"Microorganism"},{"id":"E1","span":{"begin":87,"end":95},"obj":"Lives_In"}],"relations":[{"id":"R1","pred":"Microorganism","subj":"E1","obj":"T2"},{"id":"R2","pred":"Location","subj":"E1","obj":"T1"}],"attributes":[{"subj":"T1","pred":"source","obj":"bionlp-ost-19-BB-rel-train"},{"subj":"T2","pred":"source","obj":"bionlp-ost-19-BB-rel-train"},{"subj":"E1","pred":"source","obj":"bionlp-ost-19-BB-rel-train"}]}],"config":{"attribute types":[{"pred":"source","value type":"selection","values":[{"id":"bionlp-ost-19-BB-rel-train","color":"#ec9593","default":true}]}]}}