1) fresh tea leaves
茶鲜叶
1.
The effect of the ultrahigh pressure processing(UHPP)on the cell structure,PPO activity and main chemical composition of fresh tea leaves was studied.
系统研究了超高压处理对茶鲜叶的细胞结构、多酚氧化酶活性及主要化学成分的影响,结果表明:①超高压处理可导致茶鲜叶细胞形态发生变化,600MPa压力下,细胞形态溃缩明显,出现细胞液溶出;②在处理温度为37℃,处理时间为10min条件下,经500MPa以上超高压处理的茶鲜叶,多酚氧化酶比活性显著下降;③压力为600MPa,保压时间为5min时,茶多酚和游离氨基酸的总量分别为鲜叶质量的9。
2.
In order to carrying out HACCP system in tea production,supervising pesticides in tea plant,the analysis method of target pesticides in fresh tea leaves need to be established.
为实现茶叶生产危害分析关键控制点(HACCP)体系中农药残留的源头控制,提供农残源头监督检验方法依据,避免大量使用农药对茶园土壤环境造成的污染,开发茶鲜叶中菊酯类农药的多残留检测方法有重要的实践意义。
3.
A new method of quantizing the color of fresh tea leaves with computer has been established, and its exploratory development were studied initially.
建立了一种针对茶鲜叶的计算机色泽测定方法,并对该方法的应用进行了初步研究。
2) fresh tea leaf
茶树鲜叶
3) excised tea fresh leaves
离体茶鲜叶
1.
The results showed that: The total content of free amino acids of excised tea fresh leaves is 2.
本文对高γ-氨基丁酸(Gabaron)茶加工过程中离体茶鲜叶在无氧条件下游离氨基酸的变化进行了研究,结果表明:常规条件下的离体茶鲜叶游离氨基酸总量为2。
4) tea leaf homogenates
茶鲜叶匀浆
5) F-content of fresh tea leaves
茶树鲜叶含氟量
6) protein from fresh tea
新鲜茶叶蛋白
补充资料：芝麻叶茶
原料：鲜芝麻叶适量
制作：鲜芝麻叶用开水冲泡
用法：代茶饮
功效：适用于中暑者
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条