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The total amount of precursor products of Maillard reaction of TP and TL increased after microbial fermentation (Additional file 1: Tables S4 and S5), thereby endowing tobacco with a unique sweet and caramel flavor, enhancing the aroma and flavor of tobacco, and increasing the elegance and aroma richness of tobacco products, which were consistent with literature reports (Banoi et al
Dimensions: 6000 x 4000 px | 50.8 x 33.9 cm | 20 x 13.3 inches | 300dpi Location: Russian Federation More information: Person hands disassembling tobacco heating device to clean accumulated residue, performing regular maintenance for electronic cigarette system on paper towel, close-up cropped shot.
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Flavour and packaging control: Bright, candy-style designs risk appealing to non-smokers and teenagers
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