Additional file 8 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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https://springernature.figshare.com/articles/dataset/Additional_file_8_of_Multi-omics_analyses_of_the_mechanism_for_the_formation_of_soy_sauce-like_and_soybean_flavor_in_Bacillus_subtilis_BJ3-2/19808170/1
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Additional file 8: Table S7. KEGG enrich for CT53vsAT37.
补充材料8：附表S7。针对CT53与AT37比较组的KEGG富集分析。
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figshare
创建时间：
2022-05-21
