Research data
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资源简介：
The Word document numbered 1 is the relative abundance of Bacillus community during different seasons; The Excel document numbered 2 is the KEGG and COG analysis data of Bacillus community; The Excel document numbered 3 is the temporal changes of physicochemical parameters in four seasons in Zhenjiang aromatic vinegar; The Excel document numbered 4 is the correlation table between Bacillus community and environmental factors; The Excel document numbered 5 is the content of the volatile flavor components in Zhenjiang aromatic vinegar; The Excel document numbered 6 is the correlation table between Bacillus community and volatile flavor components.
创建时间：
2023-06-01
