16S succession in sourdough starters
收藏NIAID Data Ecosystem2026-05-01 收录
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资源简介：
We used 16S sequencing to characterize and compare bacterial communities in water and flour inputs and in sourdough starters after 1, 2, 3, 6, 10, and 14 days of succession.
创建时间：
2023-05-16
