一个世纪以前，伟大的卡罗乌斯林奈根据早期探险家所带回来的茶叶死亡标本研究后认为这明显是两类物种，翠绿茶和红褐茶。
The great [Carolus] Linnaeus, a century before, working from dried samples brought back from China by earlier explorers, concluded that the two were distinct taxa: Thea viridis and Thea bohea.
一则最近的消费者新闻揭露到：瓶装的茶类饮料所含的抗氧化成分比茶叶中含有的要少得多。
A recent Consumer Reports review found that all bottled tea beverages had fewer antioxidants than brewed teas.
农业以粮食生产为主，主要作物有水稻、麦类、玉米、黄麻等，茶叶产量居全国第一。
With agriculture based on grain production, Zhejiang’s main crops include rice, wheat, maize, and jute etc, and Zhejiang is the first in the production volume of tea in China.
新鲜茶叶中的四种主要的多酚类物质为儿茶素，epigallocatechin(?) ，epicatecingallate(?)
The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.
研究了以中、低档茶叶为原料，采用溶剂法提取多酚类抗氧化物质的工艺技术。并在工艺上进行了一定的改进，提高了产品的纯度，降低了成本。
The polyphenols antioxidants are extracted by solvent method from the middle and low-grade tea, and how to improve the purity of product and lower costs are also discussed.
蜡蚧轮枝菌是同翅目蚜虫、粉虱和蚧类害虫的重要生防资源，可用于防治高附加值的茶叶上的主要害虫茶蚜。
It also can be applied to the control of the main pest such as tea aphids in the tea trees.
这组成分占茶叶中总多酚类物质的80%。
This group constitutes 80 percent of the total polyphenols in tea.
中国的茶叶可以分成六类，包括绿茶、红茶、乌龙茶、白茶、花茶和茶砖。
OK, the tea in China can be divided into six main categories. They are green tea, black tea, oolong tea, white tea, scented tea and tightly pressed tea lumps.
分析了大叶种绿茶贮藏过程中多酚类与茶叶感官品质的关系。
Relations between variation of polyphenols and quality of green tea during storage were investigated.
茶叶中另一酚类组分是3-邻-没食子酰奎尼酸，它约占茶叶干重的1%。
Another phenolic constituent is tea, theogallin, accounts for approximately 1 percent of the dry weight of the leaf.
可可粉和茶叶都含有多酚，这是一类已知的可以预防心血管疾病的物质，它存在于大多数水果和蔬菜中。
Both cocoa and tea contain polyphenols, a class of chemicals known to help prevent cardiovascular disease that are present in most fruits and vegetables.
在两类分类的基础上介绍了一种基于SVM的多类分类算法———一对一分类法，并将其用于中国茶叶的分类。
This paper introduces "one-against-one" approach, which is a multi-class classification method of SVM.
其中脂肪酸和糖苷类物质作为重要的茶叶香气前体物质则引起了研究者的重视。
Among these aroma precursors, fatty acids and glycosides have caused the researcher's attention as the important aroma precursors.
茶叶、饼类、饮品、巧克力、蛋糕等多样化食品，从结构设计开发到版面设计，与弹性的客制化需求，美味的食品需要优质的包装来衬托。
From the structural design to layout design of tea, pastry, drinks, chocolate, cakes and all other diversified food packaging, it is flexible and customizable to suit clients needs.
茶叶、饼类、饮品、巧克力、蛋糕等多样化食品，从结构设计开发到版面设计，与弹性的客制化需求，美味的食品需要优质的包装来衬托。
From the structural design to layout design of tea, pastry, drinks, chocolate, cakes and all other diversified food packaging, it is flexible and customizable to suit clients needs.
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