1.
New Tea-forming Machine Design Based on Virtual Prototyping Technology
基于虚拟样机技术的新型茶叶成形机设计
2.
Effects of UV-B on Formation of Volatiles in Tea [Camellia Sinensis (L.) O. Kuntze.];
UV-B对茶叶挥发性化合物形成的影响
3.
an electrostatic stalk extractor
(茶叶)静电拣梗机
4.
Study on Fixation of Fresh Leaves of Tea and the Effect of Different De-enzyme Methods on the Quality of Green Tea
茶鲜叶固定方法研究及不同杀青方式对绿茶品质形成的影响
5.
Studies on Astragalus Sinicus Red Leaves Formation and Leaves Colour Change
紫云英红叶形成与叶色变化机理研究
6.
Preliminary discussion on the influence mechanism of catechins composition on the chemical oxidation formation of theaflavins
儿茶素组成对化学氧化形成茶黄素的影响机理初探
7.
Studies on Quality Formation Mechanism and Mechanizing Technology of Luyuan Yellow Tea;
鹿苑茶品质形成机理及机械化加工工艺研究
8.
A grade of black tea consisting of the leaves around the buds.
香红茶，白毫（茶）一种由芽旁叶子组成的高级红茶
9.
lateral-oval paddle dyeing machine
横向椭圆形桨叶染色机（成衣染色机）
10.
Effects of Nitrogen Forms on the Physiological Characteristics of Tea Plant and Tea Leaf Quality
氮素形态对茶树生理特性和茶叶品质的影响
11.
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
12.
Studies on Analysis the Lipid-pigments in Green Tea and Formation Mechanism of New GaoQiaoYinFeng s Appearance Color;
绿茶脂溶性色素分析与新型高桥银峰外形色泽形成机理研究
13.
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
14.
Study on the Organization Form and Developing Strategy of Yichang Tea Industry;
宜昌茶叶产业化组织形式及发展战略
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.
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
17.
The Status Quo of the Tea Production in Yongshun County and the Tactics of Developing Organic Tea;
永顺县茶叶生产现状与有机茶开发对策
18.
Dynamic Analysis and Optimal Design on Maojian-tea Processing
毛尖茶叶炒茶机构的动力学分析及优化设计