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Q35108692-8763EA02-EFB5-4A3E-945A-2ABDC3FD47BE
Q35108692-8763EA02-EFB5-4A3E-945A-2ABDC3FD47BE
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http://www.wikidata.org/entity/statement/Q35108692-8763EA02-EFB5-4A3E-945A-2ABDC3FD47BE
Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.
P2860
Q35108692-8763EA02-EFB5-4A3E-945A-2ABDC3FD47BE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35108692-8763EA02-EFB5-4A3E-945A-2ABDC3FD47BE
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wasDerivedFrom
984e695ecb766788ceed0963c0f26d7430c074e0
P2860
Metagenomic analysis of kimchi, a traditional Korean fermented food