BB-rel@ldeleger:BB-rel-F-22177851-022 JSONTXT

{"project":"bionlp-ost-19-BB-rel-train","denotations":[{"id":"T1","span":{"begin":16,"end":24},"obj":"Microorganism"},{"id":"T3","span":{"begin":33,"end":49},"obj":"Habitat"},{"id":"T2","span":{"begin":33,"end":39},"obj":"Habitat"},{"id":"T4","span":{"begin":150,"end":157},"obj":"Habitat"},{"id":"E1","span":{"begin":16,"end":24},"obj":"Lives_In"},{"id":"E2","span":{"begin":16,"end":24},"obj":"Lives_In"},{"id":"E3","span":{"begin":16,"end":24},"obj":"Lives_In"}],"relations":[{"id":"R1","pred":"Microorganism","subj":"E1","obj":"T1"},{"id":"R2","pred":"Location","subj":"E1","obj":"T3"},{"id":"R3","pred":"Microorganism","subj":"E2","obj":"T1"},{"id":"R4","pred":"Location","subj":"E2","obj":"T4"},{"id":"R5","pred":"Microorganism","subj":"E3","obj":"T1"},{"id":"R6","pred":"Location","subj":"E3","obj":"T2"}],"text":"The presence of H. alvei\n in the cheese community, regardless of its inoculation level, had a \nsignificant effect on the volatile compound content of cheeses with a \nhigher production of total volatile compounds, mainly volatile sulfur \ncompounds (VSC).\n"}