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Changes in Levels of Amino Acids and Basic Components in Burley Tobacco Produced by Roasting Cover

Changes in Levels of Amino Acids and Basic Components in Burley Tobacco Produced by Roasting

By: P Li,  M Wu and  J Xie  
Open Access
|Dec 2014

References

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Language: English
Page range: 459 - 466
Submitted on: Oct 29, 2002
Accepted on: Jun 19, 2003
Published on: Dec 30, 2014
Published by: Institut für Tabakforschung GmbH
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2014 P Li, M Wu, J Xie, published by Institut für Tabakforschung GmbH
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.