Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves
Author:
Affiliation:
1. China Tobacco Sichuan Industrial Co., Ltd., China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100410&tlng=en
Reference32 articles.
1. Carbohydrates-key players in tobacco aroma formation and quality determination;Banožić M.;Molecules,2020
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3. Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods;Chavez S. G.;Food Science and Technology,2022
4. Production of highly active extracellular amylase and cellulase from Bacillus subtilis ZIM3 and a recombinant strain with a potential application in tobacco fermentation;Dai J.;Frontiers in Microbiology,2020
5. Study on the evolution of fatty acid composition, volatile flavors and active ingredients of oils and fats during coffee bean roasting process;Dong C. H.;Shipin Kexue,2022
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3. Study on the effect of enzymatic treatment of tobacco on HnB cigarettes and microbial succession during fermentation;Applied Microbiology and Biotechnology;2023-05-20
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