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Improvement of Green Tea Quality Using Primary Heating Tsuyukiri Machine for Steamed Tea Leaves in Southern Kyushu

机译：九州南部蒸茶叶的主要供暖Tsuyukiri机改善绿茶品质

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Jiro TATSUNO; Toya HANADA; Hideaki KAJIYA; Tetsuya MATSUKUBO;
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年度 1975
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1. Changes in the Content of Pectic Substances in Tea Leaves (Camellia sinensis L.) during Steam Processing of Green Tea [J] . Hisako Hirono, Ryuji Uesugi Food science and technology research . 2014,第4期

机译：绿茶蒸煮过程中茶树中果胶含量的变化
2. Optimum Ultrasound Assisted Extraction Conditions of Some Flavonoids from Green Tea Leaves. Control Quality of Green Tea Product by TLC Fingerprinting [J] . Na?cu-Briciu R.D., Cobzac S.C., Baciu S. Analytical Letters . 2011,第16a18期

机译：超声波辅助提取绿茶叶中某些类黄酮的最佳条件。通过TLC指纹控制绿茶产品的质量
3. High quality green tea extract production from enzyme treated fresh green tea leaves. [J] . Lan-Sook Lee, Hwan-Soo Cha, Jong-Dae Park, Journal of the Korean Society of Food Science and Nutrition . 2008,第8期

机译：由酶处理过的新鲜绿茶叶制成的高质量绿茶提取物。
4. Study on the Effect of Cleaning Technology of Fresh Tea Leaves on the Quality of Green Tea [C] . Chen Shengxiang, Luo Jinlong, Li Pinwu, International Seminar on Advances in Materials Science and Engineering . 2020

机译：新鲜茶叶清洁技术对绿茶品质的影响研究
5. Reading the Tea Leaves: An Exploration of the Origins, Composition, and Influence of the Tea Party. [D] . Summary, Bryce Don. 2013

机译：阅读茶叶：茶党的起源，组成和影响。
6. A Non-targeted Approach to Chemical Discrimination Between Green Tea Dietary Supplements and Green Tea Leaves by HPLC/MS [O] . Jianghao Sun, Pei Chen, Long-Ze Lin, -1

机译：通过HpLC / ms非靶向途径绿茶膳食补充剂和绿茶叶之间的化学歧视
7. Effects of Steaming Conditions on Tea Quality in the Manufacturing of Green Tea (Sencha) [O] . Kaoru OHMORI, Shinichiro NAKAMURA, Toshiro WATANABE, 1987

机译：蒸汽条件对绿茶制造茶品质的影响（Sencha）

Improvement of Green Tea Quality Using Primary Heating Tsuyukiri Machine for Steamed Tea Leaves in Southern Kyushu

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