Results 211 to 220 of about 43,655 (237)

Tea In Every Aspect “Camellia Sinensis”

2014
Abstract Tea is the most driking plant in the whole world and its drinking habit is increasing gradually especially in Turkey. It has 5000 year old history. The plant is known as two different types of green tea and black tea. Green tea is more useful than black tea because of its much antioxidant activity.
AYKAÇ, Gizem, UZUN, Mehmet Barlas, ÖZÇELİKAY, Gulbin   +2 more
openaire   +1 more source

Teepflanze (Camellia sinensis ssp.)

2023
openaire   +1 more source

Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma

Critical Reviews in Food Science and Nutrition, 2019
Lanting Zeng, Naoharu Watanabe, Ziyin Yang   +2 more
exaly  

Benefits of camellia sinensis

International Journal of Molecular Biology and Biochemistry, 2019
openaire   +1 more source

Tea, Camellia sinensis in Africa

2022
openaire   +1 more source

Camellia sinensis (Green Tea)

2020
Michael T. Murray, John Nowicki
openaire   +1 more source

Studies on the Biochemical Formation Pathway of the Amino Acid l-Theanine in Tea (Camellia sinensis) and Other Plants

Journal of Agricultural and Food Chemistry, 2017
Sihua Cheng, Xiumin Fu, Yinyin Liao
exaly  

Camellia sinensis

2007
openaire   +1 more source

Identification of MTP gene family in tea plant (Camellia sinensis L.) and characterization of CsMTP8.2 in manganese toxicity

Ecotoxicology and Environmental Safety, 2020
Qinghui Li, Wenluan Xu, Hua Zhao
exaly  

Green Tea (Camellia sinensis)

2022
openaire   +1 more source