Improving the Quality of Low-grade Tobacco by Enzymatic Treatment and Co-fermentation with Yeast and Lactic Acid Bacteria
Author:
Funder
China Tobacco Yunnan Industrial Corp
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12010-024-05007-0.pdf
Reference30 articles.
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2. Zappe, A. L., Fernandes de Oliveira, P., Boettcher, R., Rodriguez, A. L., Machado, Ê. L., Mantey dos Santos, P. A., & Amador de Matos, M. A. (2020). Human health risk and potential environmental damage of organic and conventional Nicotiana tobaccum production. Environmental Pollution, 266(Pt 2), 114820. https://doi.org/10.1016/j.envpol.2020.114820
3. Huang, J., Yang, J., Duan, Y., Gu, W., Gong, X., Zhe, W., & Zhang, K. Q. (2010). Bacterial diversities on unaged and aging flue-cured tobacco leaves estimated by 16S rRNA sequence analysis. Applied Microbiology and Biotechnology, 88(2), 553–562. https://doi.org/10.1007/s00253-010-2763-4
4. Ning, Y., Zhang, L. Y., Mai, J., Su, J. E., Cai, J. Y., Chen, Y., & Hu, B. Bin. (2023). Tobacco microbial screening and application in improving the quality of tobacco in different physical states. Bioresources and Bioprocessing, 10(1), 32. https://doi.org/10.1186/s40643-023-00651-6
5. Yang, Y., Peng, Q., Ou, M., Wu, Y., & Fang, J. (2018). Research progress in tobacco fermentation. Journal of Biosciences and Medicines. https://doi.org/10.4236/jbm.2018.66008
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