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Omics · dataset · 2023

Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system

Listed in Teesside University Research Data Repository

Raw data derived from microbial communities using NGS method (Next generation sequence) in this paper.

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Industrial biotechnology 70%
Provenance · 1 source records, 12 field assertions
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Teesside University Research Data Repositoryoai:data.mendeley.com/dy2cjmbn7c.111 d agoJSON v1
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