Studies on the effect of cooling temperature on the content of main compounds, liquor color difference, organoleptic color quality and solubility of instant green tea, the results showed that the solubility of products are obvious difference because of proportion change of main compounds in finally products cooled at different temperature.

In this paper,the effect of the reactant P2O5 on the colour and lustre, ratio of the mono-ester to bi-ester and the content of phosphoric acid was studied.

Predictive study on the color of naturally colored cotton/cotton blended yarn;

Effect of electroplating process on color of Ni-W decorative deposits alternative to chromium;

Discussion about how to improve the color of chlorinated paraffin-70 by aqueous-phase method;

The control of its color and luster,its taste and so on are mainly studied.

The applications show that the phosphating film has even color and luster, good corrosion resistance and adhesion.

The result present that de enzyming by steam,Suitable heavy lose water for fresh tea and the appropriafe low temperatare with long time in roller de enzyming are good for color and luster of the green tea.

Influences of processing technologies on flavonoid content and colour of pine-needles beverage;

Comparison of the colour of neutralized-bleached tallow with that of direct bleached tallow;

Application of automatic Lovbind tintometer in the determination of oil colour;