摘要
分析了烘烤过程中酶促棕色化反应发生的机理和影响酶促棕色化反应的内、外因素。
The principles of enzymatic browning reaction in the curing course of flue cured tobacco,and the internal and external factors influencing the enzymatic browning reaction are analyzed.The controlling ways of enzymatic browning reaction are presented.
出处
《中国烟草科学》
CSCD
1997年第2期19-21,共3页
Chinese Tobacco Science
关键词
烟草
烘烤
棕色化反应
调控
Tobacco
Curing
Enzymatic browning reaction
Controlling path
