Zobrazeno 1 - 10
of 31
pro vyhledávání: '"ZHOU Hanchen"'
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 220-228 (2023)
In order to understand the contribution of stems and leaves to the quality of Keemun black tea, this study analyzed the differences in aroma, taste quality and metabolites among black tea manufactured from tender leaves, tender stems, single buds and
Externí odkaz:
https://doaj.org/article/34adad187c1d483b8dcc63f55e1d059b
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 301-311 (2023)
Herein, we used an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) system to investigate changes in the profile of non-volatile metabolites in green tea after different periods (15, 40, 80 and 120 days) of storage a
Externí odkaz:
https://doaj.org/article/580c093d84bf445aada4c7142d063aa1
Publikováno v:
Shipin Kexue, Vol 44, Iss 14, Pp 229-236 (2023)
Taiping Houkui green tea is mainly made from the young shoots of the sextual tea line ‘Shidacha’. In the present study, the differences in the quality and genetic evolution of green tea made from the young shoots of five ‘Shidacha’ varieties
Externí odkaz:
https://doaj.org/article/384e13744eab4b7a8bfaa7bc810693ea
Publikováno v:
In Food Chemistry: X 30 June 2024 22
Akademický článek
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Publikováno v:
In Food Chemistry: X 30 October 2023 19
Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots
Publikováno v:
In Food Chemistry: Molecular Sciences 30 December 2022 5
Publikováno v:
In LWT 15 June 2022 163
Publikováno v:
Science & Technology of Food Industry; Nov2024, Vol. 45 Issue 21, p283-291, 9p
Publikováno v:
In Annals of Nuclear Energy April 2019 126:376-388