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。
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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