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Keyword [Tea infusion]
Result: 1 - 20 | Page: 1 of 2
1. Studies On Metabolic Mechanism Of Catechins And Bioactivities Of The Metabolism During The Fermentation Process Of Green Tea Infusion By Yeast
2. Study On Heat Transfer And Hydrodynamics With Inter-Particle Fluidized Bed Evaporator
3. Effect Of Ultrasound Extraction On The Tea Infusion Quality Of Ready-to-drink Green Tea
4. Studies On The Color Variation Law And Its Regulation Of Green Tea Infusion
5. Study On The Application Of Ultrasound Wave Technology For Reverse Osmosis Membrane Preparing Technology In Green Tea Infusion
6. The Improvement Of Flavor And Safety Of Concentrated Green Tea Infusion By Enzymatic
7. Studied On The Color Variation Of Green Tea Infusion
8. Sediment Formation And Control Basis Of Green Tea Infusion And Its Concentrate
9. Effect Of Water Quality On Flavor Quality Of Longjing Tea Infusion And Its Mechanism
10. Eff2ect Of Ca2+ In Water On The Green Tea Infusion Quality Components And Turbidity Production
11. The Research Of The Relationship Between The Main Chemical Materials Of Green Tea And The Colour Deterioration
12. Application Of Near Infrared Spectroscopic Techniques In Analysis Of Components In Green Tea Infusion And Establishment Of The Method For Instant Tea Brewing
13. Effect Of Main Water Quality Factors On Aroma Characteristics Of Fresh Scent-flavor Green Tea Infusion And Its Stability
14. Effect Of Water Quality And Brewing Methods On The Quality And Antioxidant Ability Of Green Tea Infusion
15. Effects Of Brewing Water On The Components Dissolution And Infusion Quality Of White Tea
16. Study On The Taste Characteristics Of The Main Catechins In Green Tea Infusion
17. Study On Regeneration Of Tea Waste With Catechins And Application In Green Tea Infusion Preservation
18. Study On The Method Of Metal And Metalloid Analysis By Laser Ablation Inductively Coupled Plasma Mass Spectrometry
19. Residue Pattern Of Polycyclic Aromatic Hydrocarbons In Tea Leaves,Green Tea Manufacturing Procedures,and Tea Infusion
20. Isolation And Characterization Of Heat-stable Proteins In Lapsang Souchong Black Tea Infusion
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