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The amount of enzyme that causes the production of 1 mg of reduced sugar per hour per 10,000 bacteria at 37 C is defined as one unit of enzyme activity
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Drying the tobacco often makes a tobacco light and smoke easier, but over drying the tobacco can result in loss of flavor
I apologize for I may have missed any relevant publications not listed in Supplementary Tables S1, S2 or provided incorrect information, and I would be grateful if the authors could inform me about those omissions or mistakes
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