1.
Quantitative Analysis of Components and Qualitative Recognition of Tea Using Near Infrared Spectra;
基于近红外的茶叶成分分析与信息识别的研究
2.
Biochemical components in the shoot of purple bud tea varieties
紫芽品种茶树春梢芽叶生化成分分析
3.
Compared analysis of the flavonoids content between fresh tea and tea products
茶鲜叶与成茶中总黄酮含量的比较分析
4.
Studies on the Methods of Determination of Functional Components in Tea;
茶叶功效成分-茶多酚、咖啡因分析测定方法的研究
5.
Quantitative Determination of Polyphenols and Other Components in China Tea by HPLC
用HPLC方法对中国茶叶中茶多酚等成分含量的定量分析
6.
Study on Separation, Analysis and Stability of the Effective Components in Lotus Leaf, Aloe and Tea;
荷叶、芦荟、茶叶中有效成分的分离、分析及稳定性研究
7.
Determination of Active Components in Bamboo Leaves and Bamboo-leaf Tea by Capillary Electrophoresis with Electrochemical Detection
毛细管电泳-电化学检测法分析竹叶及竹叶茶中的活性成分
8.
Study on Relationship between Soil Nutrients and the Corresponding Components in Tea of Shaanxi Province;
陕西茶园土壤养分与茶叶相应成分关系的研究
9.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
10.
Novel Methods for Preparing and Isolating Functional Components from Tea;
茶叶功能成分制备和分离新工艺研究
11.
Analysis on the composition of traditional rice-tea and function rice-tea
传统米茶和功能米茶成分分析的研究
12.
Application of three-dimensional fluorescence spectroscopy and principal component analysis technique in tea quality identification
三维荧光光谱和主成分分析法在茶叶品质鉴别中的应用研究
13.
The Market investigation of Jinzhou tea leafs sales and deals;
荆州茶叶销售、茶馆经营现状的市场分析调查
14.
Dynamic Analysis and Optimal Design on Maojian-tea Processing
毛尖茶叶炒茶机构的动力学分析及优化设计
15.
Study on Competitive Capacity of Tea in Dabieshan Tea-Area with SWOT Method
安徽省大别山茶区茶叶竞争力“SWOT”法分析
16.
Adsorption and Separation of Tea Polyphenol from Tea by Column Chromatography Polyamide
层析聚酰胺树脂对茶叶中茶多酚的吸附分离
17.
Investigation on the Chemical and Bioactive Constituents of Isodon Excise;
尾叶香茶菜化学及生物活性成分研究
18.
Research on the Industrialized Quick Detection of the Major Components of Tea
茶叶主要成分的工厂化快速检测研究