|
||||||
| 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 | dominant south korea, kimchi, fermented vegetable food product | 2028-04-04 | v3 | No | 5 |
| Field | Description |
|---|---|
| description | |
| type | dominant |
| num_sequences | 5 |
| 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 |
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
Problems / suggestions? Please email info AT dbbact DOT org