Correlation Analysis of Main Maillard Reaction Components and Sensory Evaluation Indices of Flue-Cured Tobacco of Different Flavor Types

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Chinese Agricultural Science Bulletin ›› 2016, Vol. 32 ›› Issue (7) : 179-184. DOI: 10.11924/j.issn.1000-6850.casb15090004

Correlation Analysis of Main Maillard Reaction Components and Sensory Evaluation Indices of Flue-Cured Tobacco of Different Flavor Types

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2016, 32(7): 179-184 https://doi.org/10.11924/j.issn.1000-6850.casb15090004

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