The influence of temperature and humidity on neutral aroma matter was more obvious than on acid and alkalescence.
温度、湿度对中性香气物质的影响比酸性、碱性更为明显。
参考来源 - 烘烤温湿度对烟叶香气物质的影响The main conclusions were as follows:1. The variation of the content of aroma matter in different flue-cured tobacco genotypes was analyzed.
主要研究结论如下:1、对不同基因型烤烟香味物质含量的变异进行分析,结果表明:各种香味成分在不同烤烟基因型之间均存在广泛的变异。
参考来源 - 烤烟香味物质含量的变异、亲子相关及杂种优势分析·2,447,543篇论文数据,部分数据来源于NoteExpress
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