[1] |
LI Ziqiang, YANG Mei, ZHANG Xinzhong, LUO Fengjian, ZHOU Li, LOU Zhengyun, SUN Hezhi, WANG Xinru, CHEN Zongmao.
Residue Determination of Sixteen Pesticides in Green Tea by UPLC-MS/MS
[J]. Journal of Tea Science, 2022, 42(4): 537-548.
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[2] |
AN Qi, QIU Tong, ZHANG Ying, XIAO Mingji, CHEN Aini, SHENG Caiyan, DAI Qianying.
Study on the Preference of Large Yellow Tea Based on Consumers with Different Ages
[J]. Journal of Tea Science, 2022, 42(3): 435-446.
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[3] |
HE Wenli, PAN Shan, GUAN Xi.
Research on the Impact of Consumer Cognition and Trust on Purchase Intention of Traceable Tea Products
[J]. Journal of Tea Science, 2022, 42(1): 140-150.
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[4] |
SHI Yali, ZHU Yin, MA Wanjun, YANG Gaozhong, WANG Mengqi, SHI Jiang, PENG Qunhua, LIN Zhi, LYU Haipeng.
Research Progress on the Volatile Compounds of Premium Roasted Green Tea
[J]. Journal of Tea Science, 2021, 41(3): 285-301.
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[5] |
NING Jing, LI Jianquan, LIU Benying, ZHENG Hongfa, LU Fengmei, CHEN Lei, LIU Zhen, YE Shengtao, HUANG Hao, YANG Peidi, WU Gang, YANG Yang.
Study on the Changes of Main Flavor Components of Yunnan Large Leaf Sun-dried Green Tea Before and After Fungal Fermentation
[J]. Journal of Tea Science, 2021, 41(2): 213-227.
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[6] |
ZHANG Yi, ZHAO Zhumeng, WANG Xiaochang, FENG Haiqiang, LIN Jie.
Construction of Green Tea Recognition Model Based on ResNet Convolutional Neural Network
[J]. Journal of Tea Science, 2021, 41(2): 261-271.
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[7] |
WU Xun, LIU Fei, CHEN Zhiwei, WANG Yuwan, CHEN Lin, TU Zheng, ZHOU Xiaofen, YANG Yunfei, YE Yang, TONG Huarong.
Study on the Changes of Physical and Chemical Components during the Frying Process of Green Tea by Computer Vision
[J]. Journal of Tea Science, 2020, 40(2): 194-204.
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[8] |
YANG Yaqin, FENG Shuhui, HU Yongjian, LI Yuanyuan, WANG Huifeng, LIU Jinxi, ZHONG Hongjian.
Determination of Glyphosate and Aminomethyl Phosphonic Acid Residue in Green Tea by Gas Chromatography-Mass Spectrometry
[J]. Journal of Tea Science, 2020, 40(1): 125-132.
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[9] |
LI Chen, AI Zeyi, YU Zhi, CHEN Yuqiong, NI Dejiang.
Research on Main Physical Properties of Tea Leaves in High-quality Green Tea Processing
[J]. Journal of Tea Science, 2019, 39(6): 705-714.
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[10] |
WANG Jinjin, YUAN Haibo, TAO Ruitao, HUA Jinjie, DENG Yuliang, DONG Chunwang, JIANG Yongwen, WANG Jiyun.
Effects of Frost-free Refrigerator and Direct-cooled Ice Bar on Storage Quality of Longjing Green Tea
[J]. Journal of Tea Science, 2019, 39(5): 555-566.
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[11] |
HOU Aixiang, YAN Daomin, SUN Jingwen, ZHENG Xu, LI Saidan, XIAO Runhua, BEI Shuang.
Effects of Green, Black and Fu Brick Tea Aqueous Extracts on the Characteristics of Intestinal Microbiota during in vitro Fermentation
[J]. Journal of Tea Science, 2019, 39(4): 403-414.
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[12] |
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(3): 297-308.
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[13] |
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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[14] |
TU Zheng, MEI Huiling, LI Huan, LIU Xinqiu, Emmanuel Arkorful, ZHANG Caili, CHEN Xuan, SUN Kang, LI Xinghui.
Effects of Co-fermentation by Eurotium cristatum and Lactobacillus plantarum on the Quality of Green Tea Liquid Beverage
[J]. Journal of Tea Science, 2018, 38(5): 496-507.
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[15] |
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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