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ABSTRACT: Correlation between autochthonous microbial communities and flavor properties during the fermentation of mustard green paocai

PROVIDER: PRJNA850619 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR19760062_1.fastq.gz	Fastqsanger.gz
	SRR19760062_2.fastq.gz	Fastqsanger.gz
	SRR19760063_1.fastq.gz	Fastqsanger.gz
	SRR19760063_2.fastq.gz	Fastqsanger.gz
	SRR19760064_1.fastq.gz	Fastqsanger.gz

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Project description:Correlation between autochthonous microbial communities and flavor properties during the fermentation of mustard green paocai

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Project description:Effect of the autochthonous microbial communities and core non-lactic acid bacteria populations on the flavor of paocai

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