文档介绍：我来自于烟草学院的烟草调制与加工专业方向,该方向以提高烟叶香气品质为目标,以增加烘烤效益和降低烘烤投入为核心,重点研究烟叶成熟与调制过程中氮素代谢、碳水化合物代谢、脂肪酸代谢、膜脂过氧化作用、主要有机物质转化等调制机理,以及增香技术和自控烘烤设备的研制等。oaromaaimtoincreaseefficiencyandreducebakingbakingintothecore,oleafnitrogenmetabolism,carbohydratemetabolism,fattyacidmetabolism,membranelipidperoxidation,anicmatter,andtheadditionofbakingequipmentinHongtechnologyandresearchanddevelopmentofself-,andit’’,oisandisputablecrop,’’osciencecollege,,,carbohydrateandfattyacidsduringmaturationandcuring,themembranelipidperoxidation,anicmatters,aromatizingtechnology,,,ponentandeconomicvalueoftheleafofflue-,Iwanttoimprovetheusabilityofflue-oupperleafandreducingitsproportion,andanalyzesthereasonthattheusabilityofupperleafisonthelowside,ansuggeststakingmeasuresfrominheritance,ecologicalconditions,seedling,transplanting,balancefertilization,toppingandcontrollingthesumofretainedleaves,harvestingmaturityandmethods,lateirrigation,chemicalcontrollingmeasuresandcuring