Visual Analysis of Dark Tea Research Status Based on CiteSpace
Shipin gongye ke-jiDark tea is one of the most popular types of tea, in order to sort out the research process of dark tea, this paper using CiteSpace visualization analysis software, based on China National Knowledge Infrastructure (CNKI) database and Web of Science (WOS)
Xuwen ZHANG +6 more
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A review on the current condition and control of campus noise pollution in central region of China [PDF]
E3S Web of Conferences, 2021 With the increasing public attention to environmental protection, the control of pollution has become a joint goal of human. As one of the four major environmental pollutions, noise pollution seriously affects the normal study, work and health of ...
Ou Yang +3 more
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An overview of tea research in Tanzania - with special reference to the Southern Highlands. [PDF]
, 1992 The history of tea development in Tanzania from the early part of this century to the present is summarised. Average yields of made tea from well managed estates in the Mufindi district have increased from around 600 kg ha-1 in the late 1950s to 3000 ...
Carr, M. K. V. +3 more
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Water management and smallholder Fairtrade tea producers in South Western Uganda [PDF]
, 2007 Kayonza growers’ tea factory is a remote tea factory in south western Uganda which consists of two core estates and 4072 smallholder tea farmers currently producing tea over a total area of 1604 hectares.
Flowers, Cara
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Shipin yu jixie, 2023 Objective: In order to improve the yield of oryzanol of rice bran. Methods: Rice bran was selected as the research subject, and Saccharomyces cerevisiae and Bacillus subtilis were selected as solid-state fermentation strains through single-factor ...
XIA Xinxin +4 more
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Enhancement of flavor components of oolong tea and dark tea based on graphene heating film. [PDF]
Food Chem XReheating is crucial for improving tea quality, and graphene heating film provides a stable, uniform heating surface. This study used graphene heating film to heat oolong and dark tea at medium (M, 65 °C) and high (H, 75 °C) temperatures for 10, 20, and 30 min to assess the impact on flavor compounds.
Yao J +10 more
europepmc +4 more sources
Analysis of bacterial community structure of Fuzhuan tea with different processing techniques
Open Life Sciences, 2023 The composition and diversity of microbial communities are of considerable significance to the quality development of Camellia sinensis (Fuzhuan tea). In this study, we examined differences in the bacterial community structures of loose, lightly-pressed,
Liu Shiquan +7 more
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Royal Society Open Science, 2021 For the first time, alternating trilinear decomposition-assisted multivariate curve resolution (ATLD-MCR) was applied to analyse complex gas chromatography–mass spectrometric (GC-MS) data with severe baseline drifts, serious co-elution peaks and slight ...
Xiangdong Qing +7 more
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Study on Aroma Components in Different Types of Dark Tea Based on HS-SPME-GC-MS
Shipin gongye ke-ji, 2023 Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to investigate the aroma characteristics of different dark tea products (Fu brick tea, Dark brick tea, Tibetan tea, Liupao tea ...
Jiantianye DENG +6 more
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Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties [PDF]
Foods, 2021 Xinlin Wei, Yuanfeng Wang, Yuanfeng Wang
exaly +2 more sources