CORD-19:00a0ab182dc01b6c2e737dfae585f050dcf9a7a5 / 80562-80746 JSONTXT

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    CORD-19_Custom_license_subset

    {"project":"CORD-19_Custom_license_subset","denotations":[{"id":"T161","span":{"begin":0,"end":184},"obj":"Sentence"}],"text":"Infectious MERS-CoV added to camel, goat or cow milk and stored at 4 • C could be recovered at least 72 h later and, at 22 • C, for up to 48 h afterwards (van Doremalen et al., 2013) ."}

    CORD-19-Sentences

    {"project":"CORD-19-Sentences","denotations":[{"id":"TextSentencer_T428","span":{"begin":0,"end":184},"obj":"Sentence"},{"id":"T89345","span":{"begin":0,"end":184},"obj":"Sentence"}],"namespaces":[{"prefix":"_base","uri":"http://pubannotation.org/ontology/tao.owl#"}],"text":"Infectious MERS-CoV added to camel, goat or cow milk and stored at 4 • C could be recovered at least 72 h later and, at 22 • C, for up to 48 h afterwards (van Doremalen et al., 2013) ."}

    Epistemic_Statements

    {"project":"Epistemic_Statements","denotations":[{"id":"T175","span":{"begin":0,"end":184},"obj":"Epistemic_statement"}],"text":"Infectious MERS-CoV added to camel, goat or cow milk and stored at 4 • C could be recovered at least 72 h later and, at 22 • C, for up to 48 h afterwards (van Doremalen et al., 2013) ."}

    CORD-19-PD-MONDO

    {"project":"CORD-19-PD-MONDO","denotations":[{"id":"T314","span":{"begin":0,"end":10},"obj":"Disease"}],"attributes":[{"id":"A314","pred":"mondo_id","subj":"T314","obj":"http://purl.obolibrary.org/obo/MONDO_0005550"}],"text":"Infectious MERS-CoV added to camel, goat or cow milk and stored at 4 • C could be recovered at least 72 h later and, at 22 • C, for up to 48 h afterwards (van Doremalen et al., 2013) ."}

    CORD-19-PD-UBERON

    {"project":"CORD-19-PD-UBERON","denotations":[{"id":"T163","span":{"begin":48,"end":52},"obj":"Body_part"}],"attributes":[{"id":"A163","pred":"uberon_id","subj":"T163","obj":"http://purl.obolibrary.org/obo/UBERON_0001913"}],"text":"Infectious MERS-CoV added to camel, goat or cow milk and stored at 4 • C could be recovered at least 72 h later and, at 22 • C, for up to 48 h afterwards (van Doremalen et al., 2013) ."}