1.
Effect of Ultrasound Extraction on the Tea Infusion Quality of Ready-to-drink Green Tea;
超声波浸提对绿茶饮料茶汤品质的影响
2.
Study on Turbid Solution and Deposition of Green Tea Beverage and Control Method;
绿茶饮料褐变与沉淀生成及其控制研究
3.
Study on the Key Technology of Processing for Low Caffeine Green Tea Drinks
低咖啡因绿茶饮料加工关键技术的研究
4.
Research on use of several conventional food additives in green tea drinks
几种常用食品添加剂在绿茶饮料中的应用研究
5.
DETERMINATION OF TOTAL FLAVONOIDS IN GREEN TEA BY SPECTROMETRIC METHOD
分光光度法测定绿茶饮料中总黄酮含量
6.
Study on the Change of the Main Biochemistry、Aroma Components as well as Their Influence on the Flavor of Green Tea Beverages during Storage;
绿茶饮料在贮藏中主要生化成分和香气成分的变化及其对茶饮料品质的影响
7.
A Study on Maintenance of Volatile Compounds and Related Processing Parameters of Ready-to-drink Green Tea;
绿茶饮料挥发性化合物保持和相关工艺参数研究
8.
Study on the Main Technology Parameters of Fresh Green Tea Juice Production;
绿茶鲜汁饮料主要加工工艺参数研究
9.
Effects of Plucking Standard on Qualities of Different Green Fresh Tea Beverage
采摘嫩度对绿茶鲜汁饮料品质的影响
10.
Study on Composition of Pigments of Fresh Green Tea Juice and the Color-keeping Technology;
绿茶鲜汁饮料色素物质组成及其护绿措施研究
11.
"And unfermented, or green, tea, results in a mild, slightly Bitter, pale greenish-yellow Beverage."
非发酵茶,或称绿茶,产生温和的、略苦的、浅绿－黄色的饮料。
12.
Green and Oolong tea beverages, bagged or loose, contained less caffeine than black tea.
无论袋装还是散装绿茶和乌龙茶饮料其咖啡因含量均低于红茶。
13.
Tea a drink with jam and bread,
“梯”是饮料茶点，
14.
Study on Browning Mechanism of Ready-to-drink Green Tea and Chrysanthemum Morifolium Ramat. Beverage and Antibrowning Technology;
绿茶和菊花茶饮料色泽褐变机理和控制技术研究
15.
Tea is the most universally used beverage. It is prepared from the dried shoots of an evergreen shrub, Thea Sinensis, a camellia.
茶是世界上饮用最普遍的饮料，是由一种称为山茶的茶属常绿灌木的干嫩苗制成的。
16.
The regular drinking of green tea improves one's health.
常饮绿茶，增进健康。
17.
Of all the tea consumed in the U.S., ninety-four percent is black and only four percent is green.
在美国人饮用的茶中，94%为红茶，只有4%是绿茶。
18.
Effects of Proteins on Haze Formation of Ready-to-Drink Tea;
茶汤蛋白对茶饮料冷后浑形成的影响