Art

J-GLOBAL ID：201702239511607435   Reference number：17A0258659

Effects of Different Grading on Quality of Green Tea Made from Leaves Picked by Machine

器械の緑茶品質に対する異なる分級処理の影響【JST・京大機械翻訳】

Author (9)： Ye Fei (Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Key Laboratory of Tea Science of Ministry of Education) ,  Gong Ziming (Institute of Fruit and Tea, Hubei Academy of Agricultural Science) ,  Gao Shiwei (Institute of Fruit and Tea, Hubei Academy of Agricultural Science) ,  Wang Shengpeng (Institute of Fruit and Tea, Hubei Academy of Agricultural Science) ,  Wang Xueping (Institute of Fruit and Tea, Hubei Academy of Agricultural Science) ,  Zheng Pengcheng (Institute of Fruit and Tea, Hubei Academy of Agricultural Science) ,  Teng Jing (Institute of Fruit and Tea, Hubei Academy of Agricultural Science) ,  Zheng Lin (Institute of Fruit and Tea, Hubei Academy of Agricultural Science) ,  Liu Panpan (Institute of Fruit and Tea, Hubei Academy of Agricultural Science)
Material： Hubei Nongye Kexue  (Hubei Agricultural Sciences)
Volume： 55  Issue： 20  Page： 5266-5270  Publication year： 2016 
JST Material Number： C2087A  ISSN： 0439-8114  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The fresh tea [Camellia sinens...

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Thesaurus term： free amino acid ,  *green tea ,  *quality ,  grading(ranking) ,  *classification(separation)
Semi thesaurus term： 可溶性糖 ,  茶ポリフェノール ,  水抽出物 ,  スコア ,  官能特性 , 【Automatic Indexing@JST】

Author keywords (4)： green tea ,  machine-picked fresh leaves ,  grading technologies ,  quality

JST classification (2)： Food quality  (FJ01040F) ,  Nature and structure of wood(=timber)  (FF05020Z)

Terms in the title (3)： 器械 ,  緑茶 ,  分級処理