TSRC, Tob. Sci. Res. Conf., 2011, 65, abstr. 74
Differences in free amino acid contents between flue-cured tobacco and burley tobacco both cured with flue-curing and air-curing method.
(1) Henan Agricultural University, Zhengzhou, Henan, P.R. China; (2) Guoshun Liu, Haiyan Zhou, Henan Agricultural University, Zhengzhou, Henan, P.R. China; (3) Binchuan Burley Tobacco Company, Binchuan, Yunnan, P.R. China; (4) Dali Tobacco Company, Dali, Yunnan, P.R. China
Amino acids are the important precursors of Maillard reaction compounds, and the significant differences in individual amino acid content were measured between different tobaccos. The experiments were conducted in 2010 with a flue-cured tobacco (Hongda) ...