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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 |
| Exp. ID | User ID | Description | Date | Region | Sequences | Status | Flag |
|---|---|---|---|---|---|---|---|
| 547 | amnon | common capsicum annuum, sichuan province, red pepper sauce, food (fermented), china | 2019-08-15 | v4 | 49 | approved | No |
| 547 | amnon | high in high salt concentration compared to low salt concentration in capsicum annuum sichuan province red pepper sauce food (fermented) china | 2019-08-15 | v4 | 43 | approved | No |
| 547 | amnon | high in low salt concentration compared to high salt concentration in capsicum annuum sichuan province red pepper sauce food (fermented) china | 2019-08-15 | v4 | 14 | approved | No |
| 547 | amnon | dominant capsicum annuum, sichuan province, red pepper sauce, food (fermented), china | 2019-08-15 | v4 | 11 | approved | No |
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