food fermentation metagenome Raw sequence reads
收藏NIAID Data Ecosystem2026-03-11 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP249526
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资源简介：
The aim of the present work was to provide further insight on the suitability of a selected mixed of lactic acid bacteria to stabilize the main organoleptic characteristics of PDO Pecorino Siciliano cheese produced on the entire Sicily region in Italy.
创建时间：
2020-02-15
