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Optimized synthesis of vanillin by utilizing corn cob through solid-state fermentation from indigenously isolated microbial strain Bacillus cereus PP068302

Crossref DOI link: https://doi.org/10.1007/s13399-025-06612-7

Published Online: 2025-02-10

Published Print: 2025-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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