|
||||||
| Field | Description |
|---|---|
| name | microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation |
| doi | https://doi.org/10.1016/j.foodchem.2020.126481 |
| sra | prjna564474 |
| mapmd5 | cdc56b3ee9a6b275691d3c3ba5919e0c |
| datamd5 | 3b7c49a1088253178bce8c4b1163e19a |
| Exp. ID | User ID | Description | Date | Region | Flag | Sequences |
|---|---|---|---|---|---|---|
| 705 | amnon | increases during kimchi fermentation ( high in late time points 1-2 months fermentation/modification process compared to early time points 0-1 months in south korea kimchi fermented vegetable food product ) | 2028-04-04 | v3 | No | 4 |
| Field | Description |
|---|---|
| description | increases during kimchi fermentation |
| type | diffexp |
| num_sequences | 4 |
| region | v3 |
| flags | 0 |
| agent | calour |
| method | na |
| date | 2028-04-04 |
| username | amnon |
| private | n |
| all | south korea |
| all | kimchi |
| all | fermented vegetable food product |
| high | late time points |
| low | early time points |
| high | 1-2 months |
| low | 0-1 months |
| high | fermentation/modification process |
all: country fiat object continent asia organization eurasia geographic location south korea environmental material fermented vegetable food product experimental factor korean peninsula entity kimchi na liquid environmental material continuant independent continuant east asia material entity
low: early time points 0-1 months na
high: process fermentation/modification process environmental system process late time points food treatment process 1-2 months occurrent entity na food modification process microbial/enzymatic modification process food transformation process
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