[1] |
YAN Pengxiang, PENG Kang, CHEN Fuqiao, JIANG Renhua.
An Empirical Study on the Increase in Purchase Intention of Novel-tea Beverage among Young Consumers: Based on the Perspective of Customer Perceived Value
[J]. Journal of Tea Science, 2024, 44(6): 1023-1036.
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[2] |
ZHANG Yi, HU Linying, YI Xiaoyun, CHEN Fuqiao, JIANG Aiqin.
Analysis of the Regurgitation Effect of New Tea Beverage Consumption Intention on Traditional Tea Consumption
[J]. Journal of Tea Science, 2024, 44(5): 853-868.
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[3] |
CHEN Yifan, KAN Xinyi, JIANG Xiaolan, GAO Liping, XIA Tao.
Physicochemical Properties of Tannase in Tea Plants (Camellia sinensis) and Its Application on Green Tea Beverages
[J]. Journal of Tea Science, 2023, 43(1): 124-134.
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[4] |
YUAN Haibo, HUA Jinjie, DENG Yuliang, LI Jia, DONG Chunwang, YANG Yanqin, WANG Jinjin, HUANG Yinquan, YIN Junfeng, JIANG Yongwen.
Effect of Different Drying Technologies during Raw Tea Processing on the Quality of Green Tea Beverage
[J]. Journal of Tea Science, 2017, 37(6): 631-637.
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[5] |
YUAN Haibo, YIN Junfeng, DENG Yuliang, XU Yongquan, WANG Fang, CHEN Gensheng.
Effect of Raw Tea Processing with Different Rolling Technology on the Quality of Green Tea Beverage
[J]. Journal of Tea Science, 2014, 34(1): 29-35.
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[6] |
YUAN Hai-bo, DENG Yu-liang, CHEN Gen-sheng, XU Yong-quan, WANG Fang, LIU Ping, ZHONG Xiao-yu, YIN Jun-feng.
Effect of Raw Material Processing by Different Fixation Technology on the Stability with Quality of Tea Beverage
[J]. Journal of Tea Science, 2012, 32(3): 236-246.
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[7] |
JIANG Chun-liu, SUN Yun, YUE Pengxiang, ZHANG Nan-fei.
Effect of Water Quality on the Storage Characteristics of Green Tea Beverages
[J]. Journal of Tea Science, 2010, 30(S1): 561-566.
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[8] |
YUAN Hai-bo, XU Yong-quan, DENG Yu-liang, YIN Jun-feng.
Study on the Beverage Suitability of Two Different Flavour Types of Raw Teas
[J]. Journal of Tea Science, 2010, 30(S1): 544-550.
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[9] |
ZHANG Rui-lian, YUAN Hai-bo, YIN Jun-feng, XU Yong-quan, CHEN Jian-xin, WANG Fang, WANG Zhi-lan, YANG Yu-zhou.
Application of Principal Component Analysis and Cluster Analysis in Evaluation of Color Stability of Tea Beverage
[J]. Journal of Tea Science, 2010, 30(4): 287-294.
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[10] |
DOU Hong-liang, LI Chun-mei, HAO Ju-fang, HU Wan-feng.
Study on the Change of the Main Biochemical Components, Representative Aromatic Compounds as well as Their Correlation of Green Tea Beverages during Storage
[J]. Journal of Tea Science, 2008, 28(3): 181-188.
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[11] |
DOU Hong-liang, LI Chun-mei, GU Hai-feng, HAO Ju-fang.
Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods
[J]. Journal of Tea Science, 2007, 27(1): 51-60.
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