Fresh tea - Globe Thesis

Keyword [Fresh tea] Result: 1 - 18 \| Page: 1 of 1
1.	Using Hyperspectral Remote Sensing Of Foliar Chemicals To Predict The Quality Of Tea (Camellia Sinensis)
2.	Metabolic Profiling Reveals The Effects Of Different Light Qualities On The Quality Formation Of Fresh Tea (Camellia Sinensis) Leaves
3.	Effect Of Shading On Accumulation Of Chlorophylls In Tea Shoots And Related Mechanism
4.	Application Of The Fresh Tea Leaf Homegenate Suspended Fermentation System To Prepare Tea Pigments With High-content Theaflavins
5.	Changes In DNA Methylation Levels Of Fresh Tea Shoots During Reproductive Process
6.	Reserch Of Living Tea Based On Near Infrared Spectral
7.	Studies On The Tea Leaves Aroma Components And Phenotypic Differences Of Different Tea Varieties
8.	Determination Of Residues Of Organochlorine And Pyrethroid In The Fresh Tea Leaves By Gas Chromatography
9.	Insecticides Selection To Control Aleurocanthus Spiniferus Quaintance,and Residue Analysis Of Fresh Tea,Safety Evaluation Of Coccinella Septempunctata Of Insecticides
10.	Mechanism Of Improving The Accumulation Of GABA In Fresh Tea Leaves By Anaerobic Treatment Based On Metabolomics
11.	Research On Fresh Tea Type Recognition Based On Deep Learning
12.	The Relationships Of The Soil Characteristics Of Tea Plantations To The Growth Of Wuyi Rock Tea Cultivars (Camellia Sinensis) And The Quality Of Fresh Tea Leaves
13.	Numerical Simulations Of Gas-Solid Coupling Mechanism Of Flexible Flaky Materials And Experimental Studies Of The Sorting Equipment For Machine-Plucked Fresh Tea Leaves
14.	Determination Of Multi Pesticide Residues In Fresh Tea Leaves And Study On The Law Of Three Pesticide Residues
15.	Effects Of Temperature And Light On Volatile And Non-volatile Quality Of Fresh Tea Leaves
16.	Category Recognition Of Fresh Leaves Of Machine-harvested Tea Based On Machine Vision
17.	Development And Experimental Research On Vibration Grading Equipment For Machine-picked Fresh Tea Leaves
18.	Transcription Regulation Of Polyphenol Oxidase Gene And Its Expression Analysis During The Withering Process Of Fresh Tea Leaves
<<First <Prev Next> Last>> Jump to