Comparison of lignin degradation and flavor compound formation in roasted tobacco by two <i>Bacillus subtilis</i> strains.
第一作者:
Junmin,Wang
第一单位:
Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, Fujian, China.
作者:
DOI
10.3389/fmicb.2025.1538773
PMID
39916861
发布时间
2025-02-08
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Frontiers in microbiology
1538773页
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