|
||||||
| 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 | -3 |
| Field | Description |
|---|---|
| description | increases during kimchi fermentation |
| type | diffexp |
| num_sequences | -3 |
| 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: continuant experimental factor east asia organization asia geographic location korean peninsula eurasia fiat object kimchi liquid environmental material country na independent continuant fermented vegetable food product south korea entity environmental material continent material entity
low: early time points 0-1 months na
high: food transformation process microbial/enzymatic modification process process fermentation/modification process late time points 1-2 months occurrent na environmental system process entity food modification process food treatment process
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