The research advances on ammonia assimilation,phenylalanine and proline metabolism, maillard reaction and their relations to quality and flavour of tobacco leave were reviewed, effects of environmental factors on amino acid metabolism were analyzed, which will lay a foundation for deep analysis of effects of amino acids on tobacco quality and flavor.
关键词
氨基酸/氨同化/苯丙氨酸和脯氨酸代谢/美拉德反应/烟草
Key words
Amino acids/Ammonia assimilation/Proline and phenylalanine metabolism/Maillard reaction/Tobacco
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