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Different cultures have developed unique methods of curing and preparing tobacco leaves, leading to the distinct characteristics found in grabba
For most of my friends, at this age, its habitual
56 screened Bacillus amyloliquefaciens and Bacillus subtilis strains for the solid-state fermentation of tobacco leaves, which degraded starch and protein, improved the chemical quality and flavor, promoted the production of flavor substances, improved the quality of tobacco leaves, and had good application prospects
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