Annotation details (ID: 2122)

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
311amnonhigher 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) )2018-04-09v4No2
Field Description
descriptionhigher in vegan compared to non-vegan kimchi
typediffexp
num_sequences2
regionv4
flags0
agentcalour
methodna
date2018-04-09
usernameamnon
privaten
allunited states of america
allstate of rhode island
allkimchi
highvegan kimchi
highvegan
lownon vegan kimchi
lownon vegan
allfood (fermented)

Sequences

Ontology terms (including parents)

all: sauce fish sauce gravy or sauce food product hom dong geographic location independent continuant food product by quality food (fermented) na entity foodon product type northeast region food product type material entity food (cooked) region (contiguous united states of america) contiguous united states of america new england division continuant state of rhode island continent kimchi north america united states of america

high: na vegan kimchi vegan

low: na non vegan kimchi non vegan

Problems / suggestions? Please email info AT dbbact DOT org