1) Phenolic Constituents in Black Tea
红茶中的酚类成分
2) Phenolic Constituents in Green Tea
绿茶中的酚类成份
3) phenolic compounds
酚类成分
1.
Studies on phenolic compounds from Stellera chamaejasme;
瑞香狼毒根中酚类成分的研究
2.
Several phenolic compounds was isolated from grape seeds,and NMR was applied to identification of the compounds obtained.
从葡萄籽中分离出几种酚类成分,并用核磁共振等方法进行结构表征。
3.
High Performance Liquid Chromatographic Determination of Major Phenolic Compounds in Mainstream and Sidestream Cigarette Smoke;
建立了采用高效液相色谱直接分析卷烟主流和侧流烟气中7种主要酚类成分的方法。
4) phenols
酚类成分
1.
Objective:To compare the content of phenols bioactive components in the fresh dry Houttuynia cordata with the dry one by HPLC.
目的:比较冻干鲜鱼腥草/干品中的酚类成分含量。
2.
Objective:To observe the content variation of phenols from different growing stages in Dendrobium thyr- siflorum through the simultaneous determination of bibenzyls,phenanthrenes and fluorenones by HPLC.
目的:比较不同采收期球花石斛叶酚类成分(联苄、菲和芴酮类成分)的含量变化,为球花石斛的合理采收及质量评价提供科学依据。
5) phenolic constituents
酚类成分
1.
Study on phenolic constituents of Pholidota yunnanensis;
云南石仙桃中酚类成分的研究
6) phenolic components
酚类成分
1.
NMR spectroscopic characteristics of phenolic components from Caesalpinina sappan L.;
苏木酚类成分核磁共振波谱特征
2.
HPLC determination of four phenolic components in effective fraction of Stevia rebaudiana Bertoni
HPLC法测定甜叶菊有效部位中4个酚类成分含量
补充资料：红茶
| 红茶 black tea 加工过程中鲜叶充分氧化的茶。又称全发酵茶。因汤红、叶红而得名。经萎凋、揉捻、发酵、干燥等工序制成。萎凋和发酵是形成红茶品质特征的重要工序。根据不同的加工方法，分为小种红茶、工夫红茶和红碎茶。特点是干茶呈黑色，茶汤红、叶底红，香味浓郁。是中国出口量最大的一类茶。饮用红茶多为沸水冲泡。或在冲泡后的茶汤中加牛奶、白糖后饮用。前者称为清饮法；后者称为调饮法。中国以清饮法为主。调饮法流行于欧美各国。 |
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