Raw data of Figs. 3, 4, 5, 6
These is the data we obtained in the process of the polysaccharide separation and determination of antioxidant activity.
Data of culturing mold on nori (Pyoropia yezoensis).
Characterization of the developed nori koji (seaweed koji).
Comparison of nori sauce fermentation performed with or without nori koji.
Flavoring substances and high-throughput sequencing data