Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains
两种枯草芽孢杆菌菌株对烘焙烟草中木质素降解和风味化合物形成的比较
期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2025.1538773
Wang, Junmin; Long, Teng; Jiang, Zhenkun; Mu, Wenjun; Su, Mingliang; Ni, Li; Ji, Shunhua; Wang, Yuqing; Zhou, Kangxi; Zhan, Renfeng; Nie, Lixuan; Li, Jingjing; Hu, Xingchuan; He, Wei; Zhang, Wen