Hu W, Zhou Q, Cai W, Liu J, Li P, Hu D, Luo C, Li D (2023) Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves
Strains B1 and C4 could accelerate the degradation of starch, protein, and other substances to form aroma compounds, and increase the content of aroma components in tobacco during tobacco fermentation
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The rum is almost incidental and the flavor rarely makes it past the half-bowl point for me