1) commercial tea polyphenols
商品茶多酚
1.
Study on preparation process of high purity of tea catechins EGCG from commercial tea polyphenols;
用商品茶多酚制备高纯度表没食子儿茶素没食子酸酯的工艺研究
2.
The effects of mixing proportion of solvents,eluent pH,temperature and flow rate on the purification of L-epigallocatechin gallate((-)-EGCG)from commercial tea polyphenols by polyamide chromatography were studied.
选择聚酰胺为柱填料,以商品茶多酚为原料,考察了溶剂的不同比例、洗脱剂pH值、温度、流速等对纯化分离L-表没食子儿茶素没食子酸酯(-)-EGCG)影响。
3) Tea Polyphenols
茶多酚
1.
Influence of Different Techniques on the Separation and Purification Efficiency and The Quality of Tea Polyphenols;
不同工艺对茶多酚提取效率和质量的影响研究
2.
Effect of tea polyphenols on peroxide value of tea seed oil;
茶多酚对茶籽油过氧化植的影响
3.
Two-phase anaerobic process coupled with ultrafiltration for treating tea polyphenols wastewater;
UF耦合两相厌氧工艺处理茶多酚废水
4) tea polyphenol manganese
茶多酚锰
5) tea-polyphenols
茶多酚
1.
Comparison of different techniques for extraction tea-polyphenols from tea leaves;
不同提取方法测定新鲜茶叶中茶多酚含量的比较研究
2.
Study on influence of tea-polyphenols by using the microwave to dry the Pu'er tea;
微波干燥普洱茶对茶多酚的影响
3.
Research on tea-polyphenols analysis by using iatroscan;
棒状薄层色谱扫描仪对茶多酚成分的浅分析
6) tea polyphenol
茶多酚
1.
Determination of Lead in Tea Polyphenol by Graphite Furnace Atomic Absorption Spectrometry;
石墨炉原子吸收光谱法测定茶多酚中铅
2.
Study on the inhibitory effect of tea polyphenol on S.typhimurium in beef jerky;
茶多酚对牛肉干中沙门氏菌的抑制作用研究
3.
Study on optimization of formula of nisin,tea polyphenol and chitosanin compound preservation of chilled mutton;
Nisin、茶多酚、壳聚糖复合保鲜冷却羊肉的配比优化研究
补充资料：品茶
品茶
tea-tasting
品茶(tea·tasting)欣赏茶的的味、鉴别茶叶优劣的技巧和艺术。饮茶的作用不仅限于解渴、醒酒、涤神、健身，通过品茶，还要把它推进到细吸品赏的一种艺术享受境界。中国历代文人把饮茶称为品茗或品茶。品茶首在欣赏茶所特有的韵味，各地出产的茶叶，因自然环境、品种和制茶工艺技术的不同.而具有各自独特的色、香、味、形，如香有似兰花、玫瑰、豆花、板栗等而高幽浓郁程度不同;味有清鲜、醉和厚薄、回味甘活、入口快感或沁人心脾.至于形状和色泽，更是千姿百态，因此必须浅盏慢饮，细吸鉴赏，才能领略各类茶的风韵，而这也正是品茶的乐趣。古人品茶对选择环境、茶友，用水、嫌料、器皿等，也有很多讲究。(陈君鹅)
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