[1] |
ZHOU Yang, XIAO Wenjun, LIN Ling, YUAN Dongyin, PENG Yingqi, TAN Chunbo, ZHANG Qiang, GONG Zhihua.
Hypoglycemic Effects of Black Tea and Fungus Fermented Black Brick Tea on Hyperglycemic Model Mice
[J]. Journal of Tea Science, 2019, 39(04): 415-424.
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[2] |
WANG Fang, ZHANG Jianming, LI Bo, CHEN Baiwen, LIU Baoshun, ZHAN Shiquan, LIU Shizhang.
Dynamics of Scent Type and Aroma Components of Wuyi Dahongpao during the Preliminary Processing
[J]. Journal of Tea Science, 2019, 39(04): 455-463.
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[3] |
LUO Yuan, LI Shi, HUANG Jian′an, XIAO Lizheng, OU Xingchang, AN Huimin.
Research on the Preparation of Tea Soup for Sensory Evaluation of Hunan Dark Tea
[J]. Journal of Tea Science, 2019, 39(03): 289-296.
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[4] |
CHEN Mei, DAI Weidong, LI Pengliang, ZHU Yin, CHEN Qincao, YANG Yanqin, TAN Junfeng, LIN Zhi.
Study on the Changes of Primary Metabolites During the Manufacturing Process of Roasted Green Tea by Pre-column Derivatization Combining with GC-MS
[J]. Journal of Tea Science, 2019, 39(03): 297-308.
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[5] |
WANG Qiushuang, LING Caijin, QIAO Xiaoyan, CHEN Dong, CAO Junxi, WU Hualing.
Effect of Withering and Fermentation Duration on Aroma and Qualities in Guangdong Danxia Black Tea
[J]. Journal of Tea Science, 2019, 39(03): 342-354.
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[6] |
LUO Hongyu, TANG Min, ZHAI Xiuming, YANG Juan, LIU Xiang, GU Yu, YUAN Linying, ZHONG Yingfu, HUANG Shangjun.
Effect of Different Withering Light-wave Bands on Chlorophyll Fluorescence Parameter and Biochemical Quality of Black Tea
[J]. Journal of Tea Science, 2019, 39(02): 131-138.
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[7] |
YIN Xia, ZHANG Shuguang, HUANG Jing, BAO Xiaocun, ZHOU Lingyun, DAI Dongwei, ZHAO Chenjie, HUANG Jian′an, LIU Zhonghua.
Study on the Chemical Constituents of Hunan Black Tea
[J]. Journal of Tea Science, 2019, 39(02): 150-158.
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[8] |
FANG Hongfeng, ZHANG Huixia, WANG Guohong, YANG Minhe.
Fungal Mixed Fermentation for The Production of Lipase and Its Activity Analysis in Galloylated Catechin Hydrolysis
[J]. Journal of Tea Science, 2019, 39(01): 88-97.
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[9] |
ZENG Qi, REN Fazheng, LEI Xingen, HOU Caiyun.
Antioxidant and Anti-aging Activities of White Tea
[J]. Journal of Tea Science, 2018, 38(6): 615-624.
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[10] |
WANG Chunyan, XIAO Changyi, LI Shigang, TU Xuan, HE Jiangang.
A Preliminary Research on Identification and Simulated Fermentation of the Mucor Fungi from Hubei Green Brick Tea
[J]. Journal of Tea Science, 2018, 38(6): 634-642.
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[11] |
JIANG Yurong, LIU Sitong, GAO Jing, LI Daxiang, XIA Tao, DAI Qianying.
The Mechanism of Frost-like Powder and Its Effects on Lu′anguapian Tea Quality
[J]. Journal of Tea Science, 2018, 38(5): 487-495.
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[12] |
WANG Mengqi, SHAO Chenyang, ZHU Yin, ZHANG Yue, LIN Zhi, LYU Haipeng.
Aroma Constituents of Longjing Tea Produced in Different Areas
[J]. Journal of Tea Science, 2018, 38(5): 508-517.
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[13] |
YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo.
Optimization of Aroma Extraction and Aroma Component Analysis on Chestnut-like Green Tea
[J]. Journal of Tea Science, 2018, 38(5): 518-526.
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[14] |
HE Huafeng, GUI Anhui, YE Yang.
Discrimination of Fermenting Degree of Congou Black Tea Based on Monoterpenoid
[J]. Journal of Tea Science, 2018, 38(4): 406-409.
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[15] |
GAO Guanwei, CHEN Hongping, CHAI Yunfeng, JIN Lili, LIU Xin, LU Chengyin.
Determination of Phthalimide Residue in Tea Using Gas Chromatography-tandem Mass
[J]. Journal of Tea Science, 2018, 38(4): 416-424.
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