المؤلفون: Shi, Jiang^Aff4, Mahmoud, Abdelkader Bassiony^Aff4, Wang, Jia-Tong^Aff5, Yan, Kang-Ni^Aff4, Lv, Hai-Peng^Aff4, Lin, Zhi^Aff4

المساهمون: Kole, Chittaranjan, Series Editor^Aff1, Chen, Liang, editor^Aff2, Chen, Jie-Dan, editor^Aff3

المصدر: The Tea Plant Genome. :315-340

المؤلفون: LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin

المصدر: Shipin Kexue, Vol 45, Iss 5, Pp 137-148 (2024)

مصطلحات موضوعية: baked green tea, tea cultivars, volatile components, dynamic headspace-thermal desorption/gas chromatography-mass spectrometry, gas chromatography-olfactometry-mass spectrometry, key odorants, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-017.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/6f64a33959a94681b7701b8e08adb565

المؤلفون: WANG Huanhuan, YUAN Liping, LEI Zhendong, YANG Shuya, LI Yuchuan, ZHOU Jingtao, QIN Xinxue, YU Zhi, NI Dejiang, CHEN Yuqiong

المصدر: Shipin Kexue, Vol 45, Iss 3, Pp 9-15 (2024)

مصطلحات موضوعية: green tea, tea cultivars, suitability, comprehensive evaluation, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-3-002.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/438e3d54c8d24a1bb774050a27e0afce

المؤلفون: Shuishan Mi, Shanjie Han, Mengxin Wang, Baoyu Han

المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101279- (2024)

مصطلحات موضوعية: Steamed green tea, Etiolated tea cultivars, Harvest season, Aroma characteristics, Odor activity value, Antioxidant capacity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524001664; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/8b51820e4e6c42fdaa21348dc8073af0

المؤلفون: DAI Haomin, ZHANG Lingzhi, LIANG Yilin, WANG Zhihui, WANG Ying, CAO Shixian, RONG Jiefeng, SUN Weijiang, CHEN Zhidan

المصدر: Shipin Kexue, Vol 45, Iss 2, Pp 229-239 (2024)

مصطلحات موضوعية: oolong tea cultivars, white tea, suitability, volatile compounds, quality differences, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-029.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/ef8065a6344e476fa7bddbc81ab1bf14

المؤلفون: YUAN Liping, LEI Zhendong, WANG Huanhuan, QIN Xinxue, YANG Shuya, WEN Xiaoju, WU Weihe, NI Dejiang, CHEN Yuqiong

المصدر: Shipin Kexue, Vol 44, Iss 24, Pp 229-234 (2023)

مصطلحات موضوعية: matcha, tea cultivars, suitability, multivariate analysis method, comprehensive evaluation system, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-028.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/290fe9a7c0af483694d259b04a0b9e7e

المؤلفون: Shijie Yuan, Chengwen Shen, Kun Gao, Shuzhen Feng, Dejun Li, Qiulong Hu, Yu Liu, Ze Luo

المصدر: Agronomy, Vol 14, Iss 3, p 467 (2024)

مصطلحات موضوعية: ecoenzymatic stoichiometry, microbial nutrient limitation, tea cultivars, ecoenzymatic activity, tea quality, Agriculture

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2073-4395/14/3/467; https://doaj.org/toc/2073-4395

URL الوصول: https://doaj.org/article/c441cc7b1a5a4468ad1d594d9c4e14cb

المؤلفون: Qinghua Zheng, Lina Guo, Jianyan Huang, Xinyuan Hao, Xiaoman Li, Nana Li, Yueqi Wang, Kexin Zhang, Xinchao Wang, Lu Wang, Jianming Zeng

المصدر: Frontiers in Plant Science, Vol 14 (2023)

مصطلحات موضوعية: tea cultivars, high selenium-enrichment ability, transcriptome analyses, Na2SeO3, Na2SeO4, Plant culture, SB1-1110

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fpls.2023.1268537/full; https://doaj.org/toc/1664-462X

URL الوصول: https://doaj.org/article/8c24cd1909cc492b921b8cb54d8cc9d3

المؤلفون: Chang He, Jingtao Zhou, Yuchuan Li, De zhang, Bernard Ntezimana, Junyu Zhu, Xiaoyong Wang, Wenluan Xu, Xiaoju Wen, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni

المصدر: Food Chemistry: X, Vol 18, Iss , Pp 100730- (2023)

مصطلحات موضوعية: Oolong tea, Aroma attribute, Tea processing mode, Tea cultivars, Molecular sensory technology, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523001736; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/05690545a52044298d2db1bc0ba0edd6

المؤلفون: Chuan Yue, Hongli Cao, Shaorong Zhang, Zhilong Hao, Zongjie Wu, Liyong Luo, Liang Zeng

المصدر: Food Chemistry: X, Vol 17, Iss , Pp 100586- (2023)

مصطلحات موضوعية: Wuyi rock tea (WRT), Aroma profiles, Oolong tea cultivars, Sensory evaluation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523000287; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/865f1c4b4b5648028cb5181a1ac80308