1000-369X
2007 Issue 1
Research on the Consumption in Hangzhou Teahouses
ZHANG Ying-bin;GONG Shu-ying;SHI Yan;ZHANG Jian-ying;QIAN Fu-qiang
ZHANG Ying-bin;GONG Shu-ying;SHI Yan;ZHANG Jian-ying;QIAN Fu-qiang
..............page:88-93
Effect of Silicon Applying on the Quality of Mengshan Tea in Western Sichuan Basin
XIA Jian-guo;YANG Ling-yun;LI Hai-xia;WU De-yong
XIA Jian-guo;YANG Ling-yun;LI Hai-xia;WU De-yong
..............page:83-87
Influence of Different Enzyme Origin on the Enzyme-Catalysing Synthesizing of Theaflavins in Single and Bi-liquid Phases Systems
GU Ji-ping;LIU Zhong-hua;HUANG Jian-an;SHI Zhao-peng;WANG Gui-xue
GU Ji-ping;LIU Zhong-hua;HUANG Jian-an;SHI Zhao-peng;WANG Gui-xue
..............page:76-82
Effect of Drying Methods on the Aromatic Character of Pu-erh Tea
ZHANG Ling-zhi;CHEN Wei-xin;WANG Deng-liang;ZHOU Li-min;CHEN Yu-fen
ZHANG Ling-zhi;CHEN Wei-xin;WANG Deng-liang;ZHOU Li-min;CHEN Yu-fen
..............page:71-75
Determination of Residual Ethyl Acetate in Green Tea Extract by Headspace Gas Chromatography
HU Hui-lian;DING Nai-li;WU Lian-zhen
HU Hui-lian;DING Nai-li;WU Lian-zhen
..............page:67-70
The Construction of the Engineered Escherichia coli Strain for the Biosynthesis of Theanine
WANG Xian-bo;WANG Li-yuan;CHENG Hao;ZHOU Jian;LIN Zhi
WANG Xian-bo;WANG Li-yuan;CHENG Hao;ZHOU Jian;LIN Zhi
..............page:61-66
Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods
DOU Hong-liang;LI Chun-mei;GU Hai-feng;HAO Ju-fang
DOU Hong-liang;LI Chun-mei;GU Hai-feng;HAO Ju-fang
..............page:51-60
Preliminary Application of ISSR Markers in the Genetic Relationship Analysis of Tea Plants
LIN Zheng-he;CHEN Rong-bing;CHEN Chang-song;LIN Jin-ke;HAO Zhi-long;GAO Shui-lian;CHEN Lian-cheng
LIN Zheng-he;CHEN Rong-bing;CHEN Chang-song;LIN Jin-ke;HAO Zhi-long;GAO Shui-lian;CHEN Lian-cheng
..............page:45-50,60
A Comparative Study on Bioactivities of Tea Polyphenols and Chlorogenic Acid
ZHANG Xing-hai;WANG Yue-fei
ZHANG Xing-hai;WANG Yue-fei
..............page:39-44
Anticancer Activity of Theaflavin Diagallate and its Mechanism
JIANG He-yuan;Hang Xiao;YUAN Xin-yue;WANG Chuan-pi;Chung S Yang
JIANG He-yuan;Hang Xiao;YUAN Xin-yue;WANG Chuan-pi;Chung S Yang
..............page:33-38,44
Effects of Different Extraction Processes on the Components of Tea Polysaccharides
ZHOU Xiao-ling;WANG Dong-feng;LI Su-zhen;ZHOU Xun;HOU Yang-feng;WANG Yuan-hong
ZHOU Xiao-ling;WANG Dong-feng;LI Su-zhen;ZHOU Xun;HOU Yang-feng;WANG Yuan-hong
..............page:27-32
Effects of the Treatment of Filling Nitrogen in Vacuum and Decaffeinating with Boiling Water on Quality of Green Tea
ZU Feng;CHEN Wen-pin;YU Li-jun;LIU Qin-jin
ZU Feng;CHEN Wen-pin;YU Li-jun;LIU Qin-jin
..............page:19-26
Advance in the Study on the Chemical Composition and Biological Activity of Pu-erh Tea
LU Hai-peng;GU Ji-ping;LIN Zhi;GUO Li;TAN Jun-feng;PENG Qun-hua
LU Hai-peng;GU Ji-ping;LIN Zhi;GUO Li;TAN Jun-feng;PENG Qun-hua
..............page:8-18
Recent Progress in the Research on Fluoride in Tea: Accumulation Characteristics by Plants and Concentrations in Products with Regarding to the Impact on Human Health
RUAN Jian-yun;YANG Ya-jun;MA Li-feng
RUAN Jian-yun;YANG Ya-jun;MA Li-feng
..............page:1-7