Data for: Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds
收藏NIAID Data Ecosystem2026-03-11 收录
下载链接：
https://unicatt.digitalcommonsdata.com/datasets/c73sxd562h
下载链接
链接失效反馈官方服务：
资源简介：
raw data (annotated compounds, composite mass spectra, retention time & abundance) regarding phenolic compounds identified following cooking and fermentation by lactic acid bacteria on quinoa and buckwheat seeds
创建时间：
2019-03-14
