2007 Issue 3
..............page:20
The evolvement of tea houses and the social functions in China
Zhang Yi-Min;Zhou Mei-Ying
Zhang Yi-Min;Zhou Mei-Ying
..............page:52
..............page:51
The pesticide residues in tea(continued)
Zhu Xu-Jun;Hou Ru-Yan
Zhu Xu-Jun;Hou Ru-Yan
..............page:47-50
..............page:45-46
Study on extraction method in determination of theaflavins
Zhou Wei-Long;Xu Jian-Fang;Xu Bo
Zhou Wei-Long;Xu Jian-Fang;Xu Bo
..............page:42-44
..............page:39-41
..............page:37-38
Key points of the processing of high mountainous tea Wuyangchunyu
Deng Shu-Qing;Tang Yu-Ping
Deng Shu-Qing;Tang Yu-Ping
..............page:36
Processing techniques of spring teas in Guangdong province
Huang Guo-Zi;Lai Zhao-Xiang;Chen Hai-Qiang;Pang Shi
Huang Guo-Zi;Lai Zhao-Xiang;Chen Hai-Qiang;Pang Shi
..............page:35
..............page:31-34
Study on the scavenging ability of DPPH by thearubigins
Wang Hua;Li Da-Xiang;Wan Xiao-Chun
Wang Hua;Li Da-Xiang;Wan Xiao-Chun
..............page:29-31
Effect of adding natural materials on sensory quality of Fuzhuan tea
Yang Xiu-Fang;Weng Kun;Zhu Ya-Song;Zou Xin-Wu
Yang Xiu-Fang;Weng Kun;Zhu Ya-Song;Zou Xin-Wu
..............page:24-25
Study on the Changes of Chlorophylls during Turning-over
LIU Zong-an;MAO Zhi-fang;SHI Hai-gen;LI Qiang;LI Da-wei;SU Mi-ju
LIU Zong-an;MAO Zhi-fang;SHI Hai-gen;LI Qiang;LI Da-wei;SU Mi-ju
..............page:21-23
Study on the Changes of Water Soluble Matter,Tea Polyphenols and Total Amino Acids during Turning-over
Su Mi-ju;Mao Zhi-fang;Shi Hai-gen;Li Da-wei;Liu Zon-gan
Su Mi-ju;Mao Zhi-fang;Shi Hai-gen;Li Da-wei;Liu Zon-gan
..............page:17-20
..............page:15-16
..............page:13-14
The features of famous teas and the tendency of their production
Li Qiang;Mao Zhi-Fang;Shi Hai-Gen
Li Qiang;Mao Zhi-Fang;Shi Hai-Gen
..............page:10-12
..............page:6-9
Improving running quality of tea industry
Xu Yong-Cheng
Xu Yong-Cheng
..............page:3-5