Bioaugmentation of Bacillus amyloliquefaciens–Bacillus kochii co-cultivation to improve sensory quality of flue-cured tobacco - Concepedia

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Bioaugmentation of Bacillus amyloliquefaciens–Bacillus kochii co-cultivation to improve sensory quality of flue-cured tobacco

48

Citations

43

References

2021

Year

Xinying Wu, Pengcheng Zhu, Dongliang Li, Tianfei Zheng, Wen Cai, Jianghua Li, Baoyu Zhang, Beibei Zhu, Juan Zhang, Guocheng Du

Archives of Microbiology

Food FermentationBiotechnologyFood MicrobiologyFood BioprocessingMicrobiologyFlue-cured TobaccoFood SafetySensory QualityHealth Sciences

References

	Year	Citations

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