tea flavor - Globe Thesis

Keyword [tea flavor] Result: 1 - 20 \| Page: 1 of 2
1.	Studies On The Extraction Of Tea Flavor Substances, Polyphenol And Pruducts Applicution In The New Type Cigarette Filter
2.	Flavor Compounds And Microorganisms In Pu'er Tea At Different Storage Period
3.	Research On The Extension Of Shelf Life For The Flexible Packaging Of Smoked Duck Wings And Development On The Duck Wings Of Tea Flavor
4.	Extraction And Separation Of Flavor Components From Xinyang Maojian Tea And Its Application In Cigarette
5.	Study On The Process Of Tea Flavor Salt Baked Duck Wings
6.	Hot And Humid Post-processing Technology Research And Effect Evaluation In The Improvement Of Black Tea Flavor
7.	Changes Of Volatiles, Catechins And Caffeine In New Cultivar "Baisang Cha" Over Manufacturing Processes
8.	Differential Regulation Of Catechin Metabolism In Albino And Normal Tea(camellia Sinensis) Leaves And Tea Linalool Biosynthesis
9.	Study On The Technology And Quality Of Seabuckthorn Leaves Tea And Instant Tea Powder Flavoring Powder
10.	Research On Qualities Of Broken Black Tea From Different Countries And Their Formulations Of Tea Drink
11.	Study On The Dynamic Changes Of Main Taste Substances And FOMT Gene Expression In The Processing Of New Strain "606" Oolong Tea
12.	Green tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries
13.	Study On The Effects Of Different Processing Methods On Tea Flavor Compounds And Bioactivity In Vitro
14.	Study On The Dynamic Changes Of Main Biochemical Components And Key Enzyme PPO Characteristics During Black Tea Processing
15.	Study On Key Quality Chemical Components Of Citrus-white Tea
16.	The Chemical Basis Of Flavor Quality And Formation Mechanism Of Characteristic Aroma In Qingzhuan Tea
17.	Study On The Dynamic Changes Of Flavor Substances During The Processing Of Rizhao Green Tea Based On Metabolomics
18.	Study On The Optimization Of Preparation Process Of Tea-type Daqu And Its Effect On The Composition Of Tea-flavor Baijiu Base Liquor
19.	Synthesis Of Tea Flavor Substance Theanine Via Escherichia Coli Microorganisms
20.	Study On Characteristic Flavor Quality Formation And Transcriptional Regulation Of ’Chungui’ Oolong Tea During Processing
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