tea science

基本解釋

Aroma is an important factor of the tea quality, and is hot fields in tea science for a long time.
香氣是茶葉品質(zhì)的重要組成成分，一直以來(lái)都是茶葉研究的熱點(diǎn)領(lǐng)域。
Molecular biology of tea plant is one of the most active and kinetic research fields of tea science in the last decade.
最近十多年來(lái)，茶樹(shù)分子生物學(xué)研究是茶葉科學(xué)中最活躍和進(jìn)展最快的一個(gè)領(lǐng)域。
Based on a comprehensive collection and coordination of Chinese tea literatures, the paper has selected 9889 tea science papers with key words.
在全面搜集整理中文茶科技文獻(xiàn)的基礎(chǔ)上，篩選出具備關(guān)鍵詞的茶科技文獻(xiàn)9889篇。

China Tea Science Society 中國(guó)茶葉協(xié)會(huì);中國(guó)茶葉學(xué)會(huì)
introduction to tea science 茶學(xué)概論
Wuyishan Tea Science Society 武夷山茶葉學(xué)會(huì)
Tea Science and Technology 茶葉科學(xué)技術(shù);閩東無(wú)公害茶葉生產(chǎn)技術(shù)綜述;安溪鐵觀音簡(jiǎn)介;淺談茉莉花茶的農(nóng)殘問(wèn)題
Shanghai Tea Science Society 上海市茶葉學(xué)會(huì)