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||||||
| Field | Description |
|---|---|
| name | the impact of vegan production on the kimchi microbiome |
| sra | prjna418790 |
| datamd5 | 069ad5dbf75cac139b09c6d0eac59605 |
| mapmd5 | 8d49d8a4fa008cf4c6b0fce96677f172 |
| Exp. ID | User ID | Description | Date | Region | Flag | Sequences |
|---|---|---|---|---|---|---|
| 311 | amnon | higher in vegan compared to non-vegan kimchi ( high in vegan kimchi vegan compared to non vegan kimchi non vegan in united states of america state of rhode island kimchi food (fermented) ) | 2018-04-09 | v4 | No | 2 |
| Field | Description |
|---|---|
| description | higher in vegan compared to non-vegan kimchi |
| type | diffexp |
| num_sequences | 2 |
| region | v4 |
| flags | 0 |
| agent | calour |
| method | na |
| date | 2018-04-09 |
| username | amnon |
| private | n |
| all | united states of america |
| all | state of rhode island |
| all | kimchi |
| high | vegan kimchi |
| high | vegan |
| low | non vegan kimchi |
| low | non vegan |
| all | food (fermented) |
high: vegan kimchi dbbact root vegan
low: dbbact root non vegan non vegan kimchi
all: food (cooked) gravy or sauce food product kimchi geographic location continuant new england division entity food (fermented) hom dong united states of america na north america continent fish sauce food product by quality contiguous united states of america material entity foodon product type region (contiguous united states of america) dbbact root state of rhode island independent continuant sauce northeast region food product type
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