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Analysis of fresh (green) aroma note of flue-cured tobacco based on odor activity value
Analysis of fresh (green) aroma note of flue-cured tobacco based on odor activity value
2019
Yang Jing
Song Mengkun
Yang Pengfei
He Chunyu
Zhong Wenying
Jia Chunxiao
Mao Duobin
Keywords:
Curing of tobacco
Odor
Aroma
value
Food science
Chemistry
Olfactory threshold
Correction
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