摘要
综述了影响烤烟淀粉含量的一系列因素,初步探讨了降低淀粉含量的措施。
Starch is a primary component of dry matter in tobacco leaf. It has been a limiting factor in the improvement of tobacco leaf quality because of high starch content. In this article the series of factors affecting the content of starch in flue-cured tobacco leaf were reviewed and the measures to decrease it were preliminarily probed into from several aspects.
出处
《安徽农业科学》
CAS
北大核心
2006年第24期6530-6531,6533,共3页
Journal of Anhui Agricultural Sciences
关键词
烤烟
淀粉含量
Flue-cured tobacco
Content of starch
