in all the tastes of green tea, especially phenol ammonia plays a leading role in the sense organ evaluation and the quality of the green tea in the flavor of the green tea.

The raw materials,manufacturing methods,product characteristics and applications in food industry of the natural fishery flavor products are introduced in the paper.

Comparison on Aroma and Taste of Oolong Tea Between Two Organoleptic Evaluation Methods;

Study on the Effect of Stack cover Process on the Taste of Yellow Tea;

According to the diet therapy principle in traditional chinese medical science, and inconsideration with the present habits, customs, consuming level, food pattern and health condition of food con-sumers,an“eight precious ingredients for nutritious spice” for meat processing was developed.

Potential effects of the methods for warming yang and nourishing yin on long-term prognosisof chronic heart failure;

Study on Nourishing Yin and Strengthening Kidney of Chongcao Cream;

PurposeTo investigate the effects of polysaccharide of Radix Glehniae(GLP) on nourishing Yin and regulating immune functions.

The Condom Should be Used to Preclude AIDS Epidemic in China;