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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...
| Autores principales: | , , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2019
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| Materias: | |
| 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 |