Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system

Published: 21 November 2023| Version 1 | DOI: 10.17632/dy2cjmbn7c.1
Contributor:
hyunwoong choi

Description

Raw data derived from microbial communities using NGS method (Next generation sequence) in this paper.

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Institutions

Korea University

Categories

Next Generation Sequencing, Microbial Community

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