Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains by Junmin Wang, Teng Long, Zhenkun Jiang, Wenjun Mu, Mingliang Su, Li Ni, Shunhua Ji, Yuqing Wang, Kangxi Zhou, Renfeng Zhan, Lixuan Nie, Jingjing Li, Xingchuan Hu, Wei He, Wen Zhang

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