microbes during Japanese-style and Cantonese-style Soy Sauce Fermentation Raw sequence reads. microbes during Japanese-style and Cantonese-style Soy Sauce Fermentation
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下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA795848
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资源简介：
Comparative Evaluation of the Microbial Diversity and Metabolite Profiles Associated with Japanese-style and Cantonese-style Soy Sauce Fermentation
创建时间：
2022-01-10
