qiime version 1.8.0 software pipeline (Allwegene Technology Inc)
90
Structured Review
Allwegene Technology Inc
qiime version 1.8.0 software pipeline
Qiime Version 1.8.0 Software Pipeline, supplied by Allwegene Technology Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/qiime+version+1%2E8%2E0+software+pipeline/qiime+pipeline+tools/10__1002_slash_cche__10743-49-7-17
Average 90 stars, based on 1 article reviews
Qiime Version 1.8.0 Software Pipeline, supplied by Allwegene Technology Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/qiime+version+1%2E8%2E0+software+pipeline/qiime+pipeline+tools/10__1002_slash_cche__10743-49-7-17
Average 90 stars, based on 1 article reviews
qiime version 1.8.0 software pipeline - by Bioz Stars,
2026-11
90/100 stars
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other:Article Title: Microbial community and functional prediction during the processing of salt production in a 1000-year-old marine solar saltern of South China. Article Snippet: • Mud solarization and brine crystallization on basalt platforms are two key steps of traditional techniques.. • The richness and diversity of bacterial and fungal communities changed dramatically during salt-making processes.. • The traditional salt-making techniques selected and maintained highly specialized Article Title: Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage Article Snippet: Funding information Natural Science Foundation of Sichuan Province, Grant/Award Number: 2023NSFSC1207; Science and Technology Department of Sichuan Province, Grant/Award Number: 2022YFQ0041; Sichuan Science and Technology Program, Grant/Award Numbers: 2023ZHCG0085, 2023ZHCG0091; Sichuan Innovation Team Program of China Agricultural Research System, Grant/Award Number: SCCXTD‐2020‐11 Abstract Background and Objectives: Tartary buckwheat (TB) has high nutritional value, is gluten‐free, and has adaptability to cold climates, which makes it a valuable crop for agriculture.. Few high‐value‐added products are made using TB.. Findings: Addition of TB significantly increased (p< .05) the contents of total phenolic and flavonoid in pineapple kombucha (PK) beverage, especially the amount of rutin. |