Changes in Levels of Amino Acids and Basic Components in Burley Tobacco Produced by Roasting
Three burley tobacco samples from three different areas in China and Brazil were roasted under three processing conditions. The amino acids and basic components of the burley tobacco samples were determined before and after roasting. Routine tobacco variables (reducing sugars, total water-soluble su...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2014-12-01
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| Series: | Beiträge zur Tabakforschung International |
| Online Access: | http://www.degruyter.com/view/j/cttr.2003.20.issue-7/cttr-2013-0761/cttr-2013-0761.xml?format=INT |