1.
Determination of total flavonoids in Kudingcha of Oleaceae from Guizhou Province and its processing products
黔产木犀科苦丁茶及加工品中总黄酮含量测定
2.
Determination of Effective Compounds Quercetinum in Kudingcha Produced from Guizhou and Its Processing Products
黔产木犀科苦丁茶及加工品中槲皮素的含量测定
3.
Studies on Processing Techniques and Chemical Components of Kudingcha from Ligustrum Henryi Hemsl. and Ligustrum Robustrum(Roxb.) BL.;
女贞苦丁茶加工工艺和化学成分研究
4.
Study on Category and Allowed Additive of Kudingcha and the Affects on Quality during Storage Period;
苦丁茶允许添加物的种类和用量以及对产品贮藏期质量影响的研究
5.
Study on the Activity of Glutamic Acid Dicarboxylase and the Accumulation γ-Aminobutyric Acid in White Tea
白茶GAD活性及γ-氨基丁酸白茶加工技术研究
6.
Study on the Processing Technology and Product Standards of "Jinjian Tea"
“金剑茶”加工工艺研究及产品标准制定
7.
Studies on Biochemical Components and Quality Characteristic of Green Tea and Processing Technic of Summer Green Tea from Shandong
山东绿茶生化品质特征及夏茶加工技术的研究
8.
THE DETERMINATION OF RUTIN AND FLAVONOIDS OF KUDINGCHA LEAVES
苦丁茶叶中生物类黄酮及芦丁含量的测定
9.
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
10.
Screening of control samples for content determination of total saponins in ilex kudincha
苦丁茶中总皂苷含量测定用对照品的筛选
11.
Esteras isoenzymes analysis of different germplasm materials of Ilex kudingcha
苦丁茶冬青不同种质材料的酯酶同工酶分析
12.
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
13.
Study on the Chemical Fingerprint of Aroma of Ilex Latifolia Thunb and Inhibiting Bacteriae Effect of Some Peculiar Components;
苦丁茶香气组成分析及抑菌作用的研究
14.
Research on Primary Physiological Characteristics and Chemical Compositions of Kudingcha in Sichuan;
四川苦丁茶的主要生理特性及化学成分研究
15.
ANTISEPTIC MECHANISM OF TEA POLYPHENOL AND ITS APPLICATIONS IN MEAT PRODUCTS
茶多酚防腐机理及其在肉制品加工中的应用
16.
New Processing Technology of Momordica Charantia L. & Its Antidiabetic Effect;
苦瓜产品加工新技术及辅助降血糖效应研究
17.
Study on the Techniques of Microwave Extraction of Flavonoids from Kudincha Using Response Surface Method
响应面法优化微波提取苦丁茶总黄酮的工艺研究
18.
The Research on the Processing Quality of New Species-Ming Ke 1 Oolong Tea;
新品种茗科1号乌龙茶加工品质研究