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1. Effects of potassium on tea quality are associated with the accumulation of anthocyanins in tea plant NSTL国家科技图书文献中心

Zhang, Hua |  Li, Chunlei... -  《Horticulture,Environment,and Biotechnology》 - 2025,66(2) - 287~296 - 共10页

摘要: determining tea quality. Potassium is an essential mineral |  nutritional composition and quality components of tea leaves |  in new shoots (9.15%), poorer tea leaf quality |  accumulation, reducing the quality of tea (aroma and | The environmental conditions surrounding tea
关键词: Tea plant |  Potassium |  Metabolome |  Anthocyanins |  Nutrition |  Tea quality

2. Intercropping With Green Manure Regulates Microbial Community Structure and Improves Tea Quality by Changing Soil Available Nutrients Under Organic Management NSTL国家科技图书文献中心

Wang, Biao |  Huang, Xinhui... -  《Land Degradation and Development》 - 2025,36(4) - 1384~1397 - 共14页

摘要: composition, tea quality, and bacterial function in an |  tea quality by decreasing soil penetration |  reshape the microbial community and improve tea quality | , the impact of tea plants intercropping green manure | : tea intercropping soybean + ryegrass; TMR: tea
关键词: green manure |  intercropping |  microbial community |  organic tea plantation |  tea quality

3. A black tea quality testing method for scale production using CV and NIRS with TCN for spectral feature extraction NSTL国家科技图书文献中心

Liang J. |  Xia H.... -  《Food Chemistry》 - 2025,464(Feb.1 Pt.1) - 1.1~1.7 - 共7页

摘要: tea quality in large-scale production, this study |  accurately identify tea quality. Results show that the |  significantly enhances tea quality testing, offering valuable |  chemical components, including tea polyphenols (TP), free |  tea's appearance quality, while NIRS quantifies key
关键词: Computer vision |  Data fusion |  Near-infrared spectroscopy |  Tea quality |  Temporal convolutional network

4. A combined drying process involving hot air and roasting for improving summer congou black tea quality NSTL国家科技图书文献中心

Liu, Fei |  Zhu, Hongkai... -  《Food Research International》 - 2025,201(Feb.) - 1.1~1.11 - 共11页

摘要: compounds and sensory quality of summer black tea. A total |  black tea quality. |  identified in tea samples by using UPLC-MS/MS and HS-SPME |  tea samples. Conversely, the contents of |  black tea. Overall result indicated that the combined
关键词: Black tea |  Drying technology |  Flavor quality |  Amino acids |  Flavonoids |  Volatile compounds |  TASTE |  IDENTIFICATION |  CATECHINS |  INFUSION

5. Reducing nitrogen fertilizer usage coupled with organic substitution improves soil quality and boosts tea yield and quality in tea plantations NSTL国家科技图书文献中心

Wang, Biao |  Wang, Shang... -  《Journal of the Science of Food and Agriculture》 - 2025,105(2) - 1228~1238 - 共11页

摘要: quality and tea yield in tea plantations still exist | , tea yield and quality, and nitrogen utilization |  soil quality while maintaining tea yield. (c) 2024 |  fertilizers is a key measure for maintaining tea yield and | , OFF and OG treatments, respectively. Tea yield
关键词: organic fertilizer |  soil quality |  tea yield |  tea quality |  nitrogen

6. Agronomic characteristics, objective quantitative, metabolome and transcriptome analysis reveal the influence of fertilization treatments on fresh leaf characteristics and finished tea quality NSTL国家科技图书文献中心

Yang, Liyue |  Zhu, Xizhe... -  《Food Chemistry》 - 2025,482(Aug.1) - 1.1~1.12 - 共12页

摘要: fertilizer on fresh tea leaf quality and finished tea |  metabolism, resulting in excellent tea quality. The results | Fertilization is important for tea garden |  management and tea flavor improvement; however, the effects | . Fertilization treatments increased tea yield, and organic
关键词: Fertilization |  Green tea |  Rutin |  Theanine |  Linalool |  Phenylalanine conversion |  Fatty acid metabolism |  GREEN TEA |  ACID

7. Metabolic function and quality contribution of tea-derived microbes, and their safety risk in dark tea manufacture NSTL国家科技图书文献中心

Cheng, Lizeng |  Peng, Lanlan... -  《Food Chemistry》 - 2025,464(Feb.1 Pt.2) - 1.1~1.20 - 共20页

摘要: quality contribution of tea-derived microbes, with |  improving the quality and safety of dark tea, providing a |  formation of dark tea. Over the last decade, numerous |  microbes have been isolated from dark tea and in turn | , applied to dark tea manufacture through pure-strain
关键词: Dark tea |  Tea-derived microbe |  Artificial fermentation |  Metabolic function |  Quality contribution |  Safety assessment |  PU-ERH TEA |  GREEN TEA |  ASPERGILLUS-NIGER |  AFLATOXIN PRODUCTION...

8. Effect of tea polyphenols on the quality of frozen cooked noodles NSTL国家科技图书文献中心

Ping, Yali |  Zhang, Lanxi... -  《Cereal Chemistry》 - 2025,102(1) - 117~125 - 共9页

摘要: cooked noodles (FCN). Tea polyphenols (TPs), known for |  quality of FCN. Findings The results from differential | -dose TPs (<1.5%) improved the quality of FCN during |  incorporation of 1.5% TPs adversely affected the quality of |  plays a significant role in alleviating the quality
关键词: frozen cooked noodles |  quality |  storage |  tea polyphenols

9. The key quality components in Fenggang green tea with different zinc content and their correlations with zinc NSTL国家科技图书文献中心

Chen, Jing |  Li, Zhaoqi... -  《Food Research International》 - 2025,208(May) - 1.1~1.14 - 共14页

摘要: relationship between zinc content level and tea quality |  content and the quality characteristics of tea, we |  tea quality components. 22 compounds were identified | Zinc-enriched green tea has attracted more and |  to study the zinc content in tea and the
关键词: Zinc |  Green tea |  Fenggang |  Amino acid |  Caffeine |  Trihydroxycatechin |  Key quality components |  Correlation analysis |  IDENTIFICATION |  BLACK...

10. Researches on the tender leaf identification and mechanically perceptible plucking finger for high-quality green tea NSTL国家科技图书文献中心

Zhang, Wei |  Chen, Yong... -  《Journal of the Science of Food and Agriculture》 - 2025,105(4) - 2169~2178 - 共10页

摘要:-quality green tea production, in this study, a tender |  the high quality of tea products. Though finite |  precise plucking are the keys to intelligent tea | BACKGROUNDIntelligent identification and |  harvesting robots, which are currently of increasing
关键词: high-quality green tea |  mechanically perceptible plucking finger |  tender leaf identification algorithm |  segmentation algorithm |  high‐quality green tea
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