1.
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
2.
Green tea is not fermented while black tea is fully fermented.
绿茶是不发酵的，而红茶是完全发酵的。
3.
while black tea is fully fermented, sir.
而红茶是完完全发酵的。
4.
A dark Chinese tea that has been partially fermented before drying.
乌龙（茶）一种在干燥前局部发酵的中国红茶
5.
Oolong toa is only partly fermented and a brew from Oolong tea has some of the characteristics of both green and black tea.
乌龙茶只是经过部分发酵的，所以乌龙茶的茶汤兼有绿茶和红茶和某些特征。
6.
Studies on the Change of β-Glucosidase Activity Dufing the Withering and Fermentation of Black Tea
红茶萎凋发酵中β－葡萄糖苷酶的活性变化
7.
Detoxification of Leucaena leucocephala Leaves by Mixed Fermentation with Kombucha and Lactobacillus acidophilus
红茶菌-嗜酸乳杆菌对银合欢叶的发酵脱毒效果
8.
Optimization of extracting and determining conditions of polysaccharides in Kombucha
红茶菌发酵液中多糖提取及测定条件优化
9.
A second group of substances which appear in fermented tea are the thearubigins, the structures of which are still questioned.
第二类出现在发酵茶中的物质是茶玉红精，它们的结构仍有争议。
10.
Studies on Reaction Characteristics and Optimization of Liquid-state Fermentation for the Production of Black Tea Beverage by Flesh Leaves
鲜叶液态发酵红茶饮料反应特性及工艺优化研究
11.
Study on Ganoderma Lucidum Fermenting Liquid Green Tea to Improve Its Quality;
灵芝发酵绿茶提高绿茶茶汤品质的研究
12.
Fermentation of lycopene by the rhodotorula sp.
红酵母生产番茄红素发酵条件的研究
13.
The team studied a chemical found in black, green, oolong and pekoe tea.
该小组研究了在红茶、绿茶、乌龙茶和香红茶中发现的一种化学物质，
14.
Quality change of oolong tea during Rhizopus Japonicus Vuillemin fermentation
日本根霉发酵乌龙茶过程中茶叶品质的变化
15.
Study on Technology of Astaxanthin Biosynthesis in Phaffia Rhodozyma;
红法夫酵母发酵合成虾青素工艺研究
16.
Orthogonal Array Optimization of Carotenoid Production by Rhodotorula sp.
红酵母发酵产类胡萝卜素条件的优化
17.
tea leaves that have been steamed and dried without fermenting.
蒸后未经发酵而变干的茶叶。
18.
Studies on Submerged Fermentation and Polysaccharide Function by Agrocybe Aegirit;
茶树菇深层发酵及其多糖功能的研究