The relationship between maturity and aroma quality was studied using flue-cured tobacco leaves in Henan.
以河南产烤烟为试材，研究了烤烟烟叶成熟度与香气质量关系。
This research provide the foundation for shortening the time of aging and improving the internal quality of flue-cured tobacco leaves.
本研究为进行烤烟人工陈化以缩短烤烟自然陈化周期、改善烟叶内在品质奠定了基础。
The relationship between the amino acid content in flue-cured tobacco leaves and the flavor quality was studied by Correspondence Factor Analysis (CFA).
利用对应因子法对不同等级烟叶中氨基酸含量与香吃味的关系进行了探索。
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