Zobrazeno 1 - 10
of 545
pro vyhledávání: '"Wuyi"'
Publikováno v:
Redai dili, Vol 44, Iss 10, Pp 1812-1825 (2024)
The revitalization of Overseas Chinese villages in China is closely tied to the preservation and utilization of their architectural heritage, which serves as a crucial tourist attraction. However, existing research has inadequately explored the multi
Externí odkaz:
https://doaj.org/article/1a9db890cd9c4eeca3dfadf7389b1937
Publikováno v:
Heritage Science, Vol 12, Iss 1, Pp 1-18 (2024)
Abstract The safety of rock landscapes in Mount Wuyi is significantly impacted by acid rain and wet-dry cycles. In this paper, the decay characteristics of the physical–mechanical properties of red glutenite were investigated under acidic wet-dry c
Externí odkaz:
https://doaj.org/article/31d887cce9384f2498d3f0426b3d9c81
Autor:
Xiaoliang Cao, Huiyuan Zhou, Jindong Xie, Linxia Huang, Songbin Guo, Zexiao Zhang, Qun Chen, Chun Meng, Feng Zhang, Jing Hong
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
Wuyi rock tea residues, generated after brewing or aroma extraction, are rich in nutrients. This study aimed to prepare ACE inhibitory peptides from the protein hydrolysate of Wuyi rock tea residues and investigate their stability. The optimal proteo
Externí odkaz:
https://doaj.org/article/7c6899893d284f4b8f854387fdde8092
Publikováno v:
Geo-spatial Information Science, Pp 1-22 (2024)
The Gross Primary Productivity (GPP) is an important component in regional and global carbon budgets. Southeastern China has experienced vegetation greening and climate change. Yet, it remains unclear how these changes have impacted GPP in this regio
Externí odkaz:
https://doaj.org/article/934e2b2d99c44143b784a19bd2ace776
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 101-109 (2024)
In order to develop functional rice flour products with anti-digestive and antioxidant activities, the effects of adding Wuyi rock tea (WRT) on the quality, in vitro digestive characteristics and antioxidant activity of rice noodles were studied. The
Externí odkaz:
https://doaj.org/article/710ced302cb946c782c67d26b90fd3ec
Autor:
Fang, Huan a, 1, Wang, Tong a, 1, Chen, Lan b, Wang, Xiao-Zhi a, Wu, Hai-Long a, ⁎, Chen, Yao a, b, ⁎⁎, Yu, Ru-Qin a
Publikováno v:
In Journal of Food Composition and Analysis November 2024 135
Autor:
WU Jun, WANG Zhihui, LI Jing, DAI Haomin, SONG Bo, ZHANG Lingzhi, XU Jie, YUE Bin, SUN Weijiang
Publikováno v:
Shipin Kexue, Vol 45, Iss 4, Pp 214-224 (2024)
Seven samples of Wuyi rock tea (cv. Shuixian) stored for different times (0, 5, 10, 15, 20, 25, and 30 years) were collected to investigate the effect of storage time on the flavor quality of Wuyi rock tea by the combined use of sensory evaluation, n
Externí odkaz:
https://doaj.org/article/11d5f31853cd4cfc82b28bb93fb6ba9a
Autor:
Jianghua Ye, Yangxin Luo, Yulin Wang, Qi Zhang, Shuqi Zhang, Junbin Gu, Yankun Liao, Tingting Wang, Xiaoli Jia, Haibin Wang
Publikováno v:
Foods, Vol 13, Iss 23, p 3955 (2024)
During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (Camellia sinensis) was sele
Externí odkaz:
https://doaj.org/article/525628ea4cac4368bfd6238f03327a63
Publikováno v:
Shipin yu jixie, Vol 40, Iss 6, Pp 170-175,191 (2024)
[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years. [Methods] The main taste substances, including tea polyphenols, flavonoids,
Externí odkaz:
https://doaj.org/article/2e375ea1eaf84cc49381c220ca6d79b9
Publikováno v:
Plants, Vol 13, Iss 16, p 2206 (2024)
Wuyi Rock Tea (WRT) is cherished for its exceptional “rock flavor” and its quality shows obvious regional differences. However, the flavor characteristics of Primary Wuyi Rock Teas (PWRTs) from different production areas remain unclear. Here, the
Externí odkaz:
https://doaj.org/article/897159e6a564491ea1480128e4ae4d8c