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The renewability indicator and cumulative degree of perfection for gamboeng tea; part.1, exergy calculation of fresh tea leaf

机译：攀登茶的再生性指标和累积完美程度;第1部分，新鲜茶叶的Deergent计算

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Teuku Beuna Bardant; Muthia Syafika Haq; Arief Ameir Rahman Setiawan; Sugeng Harianto; Joko Waluyo; Adhi Irianto Mastur; Annisa Dieni Lestari; Anny Sulaswatty; Edi Iswanto Wiloso;
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2. Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma [J] . Zeng Lanting, Zhou Ying, Fu Xiumin, Food Chemistry . 2017,第deca15期

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3. Changes in Epigallocatechin-3-O- (3-O-methyl) Gallate and Strictinin Contents of Tea (Camellia sinensis L.) Cultivar 'Benifuki' in Various Degrees of Maturity and Leaf Order [J] . Mari MAEDA-YAMAMOTO, Hiroshi NAGAI, Kazumi ASAI, Food science and technology research . 2004,第2期

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4. Antidiabetic activity of fortified white gamboeng tea drinks [C] . Megawati Megawati, Minarti Minarti, Lia Meilawati, International Symposium on Applied Chemistry . 2018

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7. The degrees of feeding damage and the numbers of probing punctures by tea green leafhopper, Empoasca onukii Matsuda in tea germplasms. [O] . Hiroshi Yorozuya, Jyun-ichi Tanaka 2012

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The renewability indicator and cumulative degree of perfection for gamboeng tea; part.1, exergy calculation of fresh tea leaf

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