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丁金玲, 杨焕文**, 梁旭清, 等. K326和红花大金元在烘烤过程中烟叶淀粉含量和淀粉酶活性变化规律[J]. 云南农业大学学报（自然科学）, 2003, 18(4): 382-384.
引用本文: 丁金玲, 杨焕文**, 梁旭清, 等. K326和红花大金元在烘烤过程中烟叶淀粉含量和淀粉酶活性变化规律[J]. 云南农业大学学报（自然科学）, 2003, 18(4): 382-384.
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DING Jin-ling, YANG Huan-wen, LIANG Xu-qing, et al. Studies on Variations of Leaf Starch Content and Activities of Amylase in K326 and Hongda During the Flue-curing Process[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2003, 18(4): 382-384.
Citation: DING Jin-ling, YANG Huan-wen, LIANG Xu-qing, et al. Studies on Variations of Leaf Starch Content and Activities of Amylase in K326 and Hongda During the Flue-curing Process[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2003, 18(4): 382-384.
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K326和红花大金元在烘烤过程中烟叶淀粉含量和淀粉酶活性变化规律

Studies on Variations of Leaf Starch Content and Activities of Amylase in K326 and Hongda During the Flue-curing Process

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