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Keyword [Tea Processing]
Result: 101 - 120 | Page: 6 of 7
101. The Impact Of Processing Methods On Tea Chemical Composition Using Metabolomics Approaches
102. Evaluation Of Typical Processing Methods Of Teas On Lipid Lowering Activity Based In Mice
103. Study On The Change Of Aroma Components During The Storage Of Broken Black Tea
104. Study On The Technology Of Processing Yellow Tea With Fresh Leaves Of Different Seasons And Tenderness
105. Effect Of Low Temperature Treatment Of Fresh Leaves On The Quality Of Jinxuan White Tea
106. Study On The Dynamic Changes Of Main Biochemical Components And Key Enzyme PPO Characteristics During Black Tea Processing
107. Formation Mechanism Of Black Tea Polysaccharide Conjugates During Processing And Its Regulation On Intestinal Microorganisms In Mice
108. Molecular Sensory Studies On Tea Aroma
109. Research On The Construction Practice Of "Tea Processing Technology" Course In Secondary Vocational Schools Based On Modern Apprenticeship
110. Processing Technology And Qualit Of Low-Fluoride Brick Tea (Pu’er Green Tea)
111. Metabolomics Analysis Of The Non-volatiles During Fresh Tea Leaves Withering And Green Tea Processing
112. Preliminary Study On The Nutritional Value Evaluation And Biosynthesis Analysis Of Saponins In Tea Processing
113. Study On Processing Technology And Brewing Methods Of Dandelion Root Tea And Its Antioxidant Effect In Vitro
114. Research On Mechanical Properties Of Tea Leaves In Famouse Green Tea Processing
115. Research On Machine Learning Algorithms For Tea Blending Process
116. Research On Detection Method Of Moisture Information In The Green Tea Processing Based On Spectrum
117. Changes Of Flavor Components And Quality Control Of Toona Sinensis Fermented Tea During Processing
118. Study On The Material Changes Of Zhenghe Da Bai Tea During The Rock Tea Processing Process
119. Research On Classification Of Fresh Tea Leaves Based On GhostNet
120. Screening Of Cellulase-Producing Aspergillus Niger In Pu-Erh Tea And Its Application In Tea Processing
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