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Articles; Food Biotechnology
Construction of acetoin high-producing Bacillus subtilis strain
Yanjun TianState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China;Food and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
, Hui XuFood and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
, Jianjun LiuFood and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
, Wei ChenState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
, Wentao SunFood and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
& Yongquan ChenState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR ChinaCorrespondence[email protected]
Pages 700-705
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Received 15 Oct 2015, Accepted 13 Apr 2016, Published online: 09 May 2016
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