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《China Tea Processing》 2007-03
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Study on the Changes of Chlorophylls during Turning-over

LIU Zong-an,MAO Zhi-fang,SHI Hai-gen,LI Qiang,LI Da-wei,SU Mi-ju (Hangzhou Tea Research Institute of All China Federation of Supply and Marketing Co-operatives Hangzhou 310020)  
Variation of chlorophylls content during turning-over procedure were researched through two kinds of shaking technics. The results showed chlorophyll content a descend trend as a whole. The content of chlorophyll-a decreased more than chlorophyll-b.Remarkable difference does not exist between two technics.
【Fund】: 科技部农转资金项目《花香型蒸碎茶中试》
【CateGory Index】: TS272
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