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Keyword [black tea]
Result: 1 - 20 | Page: 1 of 10
1.
Preparation, Chemical Properties Of Catechins And Their Oxidative Products And The Effects On Quality Of Black Tea
2.
Multi-dimensional Charms Of Tea
3.
Study On Characteristics Of Extraction Of Super-micro-comminuted & Enzyme-assistant Black Tea
4.
New Product Creation Of Curve Black Tea And Their Studies On Quality Chemistry
5.
British Tea Culture And Its Impact
6.
Studies On Reaction Characteristics And Optimization Of Liquid-state Fermentation For The Production Of Black Tea Beverage By Flesh Leaves
7.
Studies On The Characteristic Aroma Components Of Qimen Black Tea
8.
Comparative Analysis On Sensory Evaluation And Instrumental Simulative Appraisal For Hainan Broken Black Tea
9.
Studies On Critical Chemical Composition And Regulation Of Liquid-state Fermentation Of Black Tea Beverage
10.
Study On Cold Water Dissolved Instant Black Tea Processing
11.
The Sweet Characteristics Of Stevioside And Its Applications In Food
12.
Analysis Of Physicochemical Compositions Of "Ai’ji Black Tea" And Identification Its Aroma-active Components
13.
The Optimization Of Processing Instant Black Tea By Oxygen
14.
Metabolic Profiling Reveals The Optimal Processing Technique On The Main Characteristic Metabolites Of Congou Black Tea
15.
Taste Quality Detection Of Black Tea Based On Electronic Tongue Techniques
16.
Study On New Processing Technique Of Congou Black Tea
17.
Qi Aroma Formation Process
18.
Mulberry Tea Process Research And Its Quality Analysis
19.
The Technical Research On Secondary Fermentation Of Anhua Raw Dark Green Tea
20.
Research On Deterioration Process And Qualityforming Mechanism Of Black Tea With Rich Flavor
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