1.
Apply nuclear magnetic resonance spectroscopy to identify biochemical components of tea
核磁共振技术在茶叶生化成分鉴定中的应用
2.
Biochemical components in the shoot of purple bud tea varieties
紫芽品种茶树春梢芽叶生化成分分析
3.
Investigation on the Chemical and Bioactive Constituents of Isodon Excise;
尾叶香茶菜化学及生物活性成分研究
4.
The Effect of Different Steaming Time on Main Biochemical Components of Tea
蒸青固样方式对茶叶主要生化成分的影响
5.
Influences of Biochemical Components in the Fresh Leaf from Different Tea Cultivars on the Ferment Effect of Black Tea
不同品种鲜叶生化成分对红茶发酵效果的影响
6.
Dynamic Change of Main Biochemical Components of Premium Green Tea Fresh Leaves during Spreading
名优绿茶鲜叶摊放过程中主要生化成分的动态变化
7.
Research on the Industrialized Quick Detection of the Major Components of Tea
茶叶主要成分的工厂化快速检测研究
8.
Circumstance Control on Processing of Tea and Analysis on Its Biochemical Qualities;
茶叶生化品质的分析及加工环境控制
9.
Scientists reported that tea leaves contain more than 320 kinds of chemical components.
科学家们报告说，茶叶含有320种以上的化学成分。
10.
Determination of Active Components in Bamboo Leaves and Bamboo-leaf Tea by Capillary Electrophoresis with Electrochemical Detection
毛细管电泳-电化学检测法分析竹叶及竹叶茶中的活性成分
11.
Research on the biochemical ingredient and quality character of tea varieties with high polyphenol
高茶多酚茶树品种的生化成分与品质性状研究
12.
The Effect of Three Kinds of Tea Alkaloid on Pepsin Physical and Chemical Characterization;
茶叶生物碱对胃蛋白酶部分理化性质的影响
13.
Variations of main chemical compounds during processing of Luzhen famous tea
绿针茶加工过程主要生化成分的变化
14.
Trans-2-hexenal formed from linolenic acid is major component of the aroma.
由亚麻酸生成的反式-2-已烯醛，是茶叶香气的一个主要成分。
15.
Study on Relationship between Soil Nutrients and the Corresponding Components in Tea of Shaanxi Province;
陕西茶园土壤养分与茶叶相应成分关系的研究
16.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
17.
The Research on Chemical Composition Variation during the Process of Medium-small Size Leaf Tea with Pile-fermentation;
中小叶种后发酵茶加工过程中化学成分变化研究
18.
Compared analysis of the flavonoids content between fresh tea and tea products
茶鲜叶与成茶中总黄酮含量的比较分析