Effects of enzymatic browning reaction on the usability of tobacco leaves and identification of components of reaction products

The enzyme browning reaction results in grey speckles on tobacco leaves, which impairs the value and industrial usability of tobacco leaves. To demonstrate the influences of different browning degrees (BDs) of tobacco leaves on the usability of different cultivars and positions and identified struct...

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Detalles Bibliográficos
Autores principales: Chen, Yanjie, Zhou, Junfei, Ren, Ke, Zou, Congming, Liu, Junjun, Yao, Guangmin, He, Jianshen, Zhao, Gaokun, Huang, Wei, Hu, Binbin, Chen, Yi, Xiong, Kaisheng, Jin, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6882896/
https://www.ncbi.nlm.nih.gov/pubmed/31780730
http://dx.doi.org/10.1038/s41598-019-54360-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6882896/
https://www.ncbi.nlm.nih.gov/pubmed/31780730
http://dx.doi.org/10.1038/s41598-019-54360-2

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