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 fermented food product kimchi )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
allfermented food product
allkimchi
highvegan kimchi
highvegan
lownon vegan kimchi
lownon vegan

Sequences

Ontology terms (including parents)

low: na non vegan kimchi non vegan

high: na vegan kimchi vegan

all: brazil south america geographic location processed food product region (viet nam) southeast asia anthropogenic environmental material na region (brazil) viet nam eurasia thailand northeast region region (thailand) region (contiguous united states of america) contiguous united states of america asia environmental material fermented food product new england division state of rhode island continent kimchi north america united states of america food product

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