Identification of diacetonamine from soybean curd residue as a sporulation-inducing factor toward Bacillus spp.

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Identification of diacetonamine from soybean curd residue as a sporulation-inducing factor toward Bacillus spp. https://t.co/2ldGusugmf https://t.co/eFNKaVEkJ7

Identification of diacetonamine from soybean curd residue as a sporulation… https://t.co/FmqNn2qec2 #AMBExpress