Art

J-GLOBAL ID：201702278854675172   Reference number：17A0075544

Optimization of the Processing Techniques for Shannan Gongfu Black Tea in Spring

陝西省における春季の紅茶紅茶加工技術の最適化【JST・京大機械翻訳】

Author (7)： Zhou Tianshan (College of Horticulture,Northwest A&F Univeristy) ,  Mi Xiaoling (College of Horticulture,Northwest A&F Univeristy) ,  Yu Youben (College of Horticulture,Northwest A&F Univeristy) ,  Xiao Bin (College of Horticulture,Northwest A&F Univeristy) ,  Bao Lu (College of Horticulture,Northwest A&F Univeristy) ,  Xiao Yao (College of Horticulture,Northwest A&F Univeristy) ,  Qian Wenjun (College of Horticulture,Northwest A&F Univeristy)
Material： Xibei Linxueyuan Xuebao  (Journal of Northwest Forestry University)
Volume： 31  Issue： 5  Page： 154-164  Publication year： 2016 
JST Material Number： C2198A  ISSN： 1001-7461  CODEN： XLIXE3  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： To optimize the processing tec...

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Thesaurus term： *optimization ,  tea production ,  perfume component ,  *black tea ,  water content ,  optimization method ,  aldehyde ,  fermentation ,  sensory test ,  antiphlogistic ,  aliphatic alcohol ,  diene ,  unsaturated alcohol ,  linear monoterpene
Semi thesaurus term： 評価指標 ,  成分分析 , 【Automatic Indexing@JST】

Author keywords (5)： Gongfu black tea ,  processing technique ,  sensory evalutaion ,  theaflavin ,  aroma

JST classification (3)： Alkaloid palatable beverages  (FJ06030D) ,  Food chemistry,nutritional value  (FJ01020J) ,  Fruit trees  (FC03042G)

Substance index (4)： Salicylic acid methyl ,  Nerol ,  Geraniol ,  Linalol

Terms in the title (4)： 陝西省 ,  春季 ,  紅茶 ,  最適化