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

PROVIDER: PRJNA850679 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR19760123_1.fastq.gz	Fastqsanger.gz
	SRR19760123_2.fastq.gz	Fastqsanger.gz
	SRR19760124_1.fastq.gz	Fastqsanger.gz
	SRR19760124_2.fastq.gz	Fastqsanger.gz
	SRR19760125_1.fastq.gz	Fastqsanger.gz

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