Annotation details (ID: 2112)

Experiment ID: 311

Field Description
namethe impact of vegan production on the kimchi microbiome
sraprjna418790
datamd5069ad5dbf75cac139b09c6d0eac59605
mapmd58d49d8a4fa008cf4c6b0fce96677f172

Annotations Details

Exp. ID User ID Description Date Region Flag Sequences
311amnonhighfreq united states of america, state of rhode island, miso food product, food (fermented)2018-04-09v4No3
Field Description
description
typehighfreq
num_sequences3
regionv4
flags0
agentcalour
methodna
date2018-04-09
usernameamnon
privaten
allunited states of america
allstate of rhode island
allmiso food product
allfood (fermented)

Sequences

Ontology terms (including parents)

all: fermented grain beverage sauce liquid environmental material fish sauce fermented plant derived beverage gravy or sauce food product hom dong geographic location fiat object independent continuant food product by quality food (fermented) na entity fermented rice beverage foodon product type miso food product northeast region food product type material entity food (cooked) region (contiguous united states of america) contiguous united states of america environmental material new england division continuant state of rhode island continent north america united states of america

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