机译:乌龙茶(茶树)的生产,品质和生物效应
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou,The People's Republic of China;
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou,The People's Republic of China;
South China Botanical Garden, Chinese Academy of Sciences, 510650 Guangzhou, The People's Republic of China;
Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph,Ontario, Canada;
College of Food Science and Technology, Huazhong Agricultural University,Wuhan, The People's Republic of China;
Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph,Ontario, Canada;
Department of Food Science, University of Guelph, Guelph, Ontario, Canada;
oolong tea; antioxidant; aroma; flavor; biological activity;
机译:由叶和茎组合制成的乌龙茶(茶花)比纯叶茶闻起来更香吗?茎对乌龙茶香气的贡献
机译:乌龙茶粉对肉鸭生长性能,脂肪沉积,肉品质和抗氧化活性的影响
机译:同时测定乌龙茶中七种生物活性成分的化学组成和HPLC指纹图谱质量控制
机译:茶叶灰色枯萎病中植物生物控制的潜力(Camellia Sinensis)
机译:在口腔癌的情况下,茶(茶树)儿茶素,(-)-表没食子儿茶素-3-没食子酸酯(EGCG)的差异促氧化作用。
机译:转录组和植物化学分析在太阳能跳伞中为乌龙茶(Camellia Sinensis)的长期非编码RNA调节特征次级代谢物提供了新的见解
机译:De Novo转录组和植物化学分析揭示了原始乌龙茶(Camellia Sinensis)栽培品种的含量表达的基因和特征次生代谢物与品种的“Benshan”相比