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
311amnondominant united states of america, state of rhode island, food (fermented), miso food product2018-04-09v4No3
Field Description
description
typedominant
num_sequences3
regionv4
flags0
agentcalour
methodna
date2018-04-09
usernameamnon
privaten
allunited states of america
allstate of rhode island
allfood (fermented)
allmiso food product

Sequences

Ontology terms (including parents)

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

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