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Field | Description |
---|---|
name | metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (capsicum annuum l.) sauce |
sra | prjna473189 |
datamd5 | 1941d0da8e52acece84807f825a65184 |
mapmd5 | e2da654d4c17e44f17a48cb390073ce2 |
Term | Score |
---|---|
red pepper sauce | 0.666667 |
capsicum annuum | 0.500000 |
high salt concentration | 0.333333 |
LOWER IN low salt concentration | 0.333333 |
low salt concentration | 0.333333 |
LOWER IN high salt concentration | 0.333333 |
sichuan province | 0.222222 |
food (fermented) | 0.222222 |
china | 0.015625 |
Term | Score |
---|---|
red pepper sauce | 0.500000 |
high salt concentration | 0.500000 |
LOWER IN low salt concentration | 0.500000 |
low salt concentration | 0.500000 |
LOWER IN high salt concentration | 0.500000 |
capsicum annuum | 0.333333 |
sichuan province | 0.125000 |
food (fermented) | 0.125000 |
china | 0.007874 |
Term | Score |
---|---|
red pepper sauce | 1.000000 |
capsicum annuum | 1.000000 |
sichuan province | 1.000000 |
china | 1.000000 |
food (fermented) | 1.000000 |
high salt concentration | 0.250000 |
LOWER IN low salt concentration | 0.250000 |
low salt concentration | 0.250000 |
LOWER IN high salt concentration | 0.250000 |
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