The occasion where it manufactures tea with aroma component collection manner of the brown raw lobe and brown raw lobe aroma component collection

• 1. 贯叶金丝桃素在制备促进白色脂肪棕色化并且提高棕色脂肪活性的药物中的用途 [P] . 中国专利： CN109044999A . 2018-12-21
• 2. 半透明浅棕色煅生纳超细水性色浆分散体及其制备方法 [P] . 中国专利： CN101469163A . 2009-07-01
• 3. From the brown raw lobe powder and the brown raw lobe powder the brown raw lobe powder which production mannered null brown of the extract, [P] . 日本专利： JP4680062B2 . 2011-05-11

  机译： 从棕色生叶粉和棕色生叶粉中，提取出的纯棕褐色的棕色生叶粉，

• 4. In raw brown lobe management process raw brown lobe entry position management manner and the device [P] . 日本专利： JP3306554B2 . 2002-07-24

  机译： 生棕叶管理过程中生棕叶进入位置管理的方式和装置

• 5. METHOD OF COLLECTING AROMA COMPONENT OF RAW TEA LEAVES AND DEVICE OF COLLECTING AROMA COMPONENT OF RAW TEA LEAVES FOR TEA MANUFACTURING STEAMER [P] . 日本专利： JP2011250738A . 2011-12-15

  机译： 茶叶片的芳香成分的收集方法及茶叶片的芳香成分的收集装置

• 1. Study on Extraction of Effective Aroma Components from Formula Tobacco by the Supercritical CO2 Extraction Method and Its Aroma Composition [J] . Shoujie NIE, Guangyu MENG, Shoutao CAO, 农业生物技术：英文版 . 2020,第005期
• 2. Optimization of Fermentation Process of Carrot Juice by Probiotics and Analysis of Aroma Components [J] . Xiaotian LI, Guangpeng LIU, Jinglong LI, 亚洲农业研究：英文版 . 2019,第001期
• 3. Changes of Aroma Components in ‘Keitt＇ Mango during the Postharvest Period [J] . Yigang ZHOU, Hongxia WU, Quansheng YAO, 农业生物技术：英文版 . 2014,第002期
• 4. Accelerated Long-Term Forgetting Limited to the Recollection Component of Recognition Memory in a Temporal Lobe Epileptic Patient [J] . Carlesimo Giovanni Augusto, Daniele Antonio, Lombardi Maria Giovanna, Neurocase: case studies in neuropsychology, neuropsychiatry, and behavioural neurology . 2017,第5a6期
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• 6. Imaging recollection and familiarity in the medial temporal lobe: a three-component model. [J] . Diana RA, Yonelinas AP, Ranganath C Trends in cognitive sciences . 2007,第9期
• 7. Effects of nitrogen supply on aroma components of greenhouse strawberry [C] . S. Z. Liu, Q. Chen, G. Feng, International Plant Nutrition Colloquium . 2005
• 8. Aroma-impact components of salt-fermented crawfish sauce [D] . Su, Min-Sheng 1999
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• 10. Headspace aroma components in raw and cooked salted-dried fishes and the effects of fish types, preparation methods and locations of purchase on the compositions of the headspace components. [O] . 2005
• 11. Guidance for Industry. Current Good Manufacturing Practice for Blood and Blood211 Components: (1) Quarantine and Disposition of Units from Prior Collections from 211 Donors with Repeatedly Reactive Screening Tests for Antibody to Hepatitis C Virus 211 (An [R] . 1998

• 1. Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao(Colla CoriiAsini)from Different Geographical Origins [J] . Shan Zhang ,Lu Xu ,Yang-Xi Liu . 应用天然产物(英文) . 2018,第2期
• 2. Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of iToona sinensis/i(A. Juss.) Roem. Using GC-MS and GC-O [J] . Changjin Liu ,Jie Zhang ,Zhongkai Zhou . 食品与营养科学（英文） . 2013,第3期
• 3. 人工光照对离体茶鲜叶氨基酸香气成分的影响 [C] . 杨贤强 . 全国茶叶品质化学与检验学术讨论会 . 1990
• 4. 楸树无性系阴生叶与阳生叶生理生态特性研究 [A] . 王祥 . 2017