TSRC, Tob. Sci. Res. Conf., 2018, 72, abstr. 115
Key factors in enzyme deactivation during preservation under low-moisture conditions
KOBAYASHI K.(1); KURODA Y.(2)
(1) Japan Tobacco Inc., Yokohama, Japan; (2) Tokyo University of Agriculture and Technology, Tokyo, Japan
In general, the deterioration of foods and luxury goods must be suppressed until they reach customers. Drying is one such method used for this purpose. In the tobacco industry, the suppression of successive changes in the components of tobacco leaves...