tea science

基本解释

Aroma is an important factor of the tea quality, and is hot fields in tea science for a long time.
香氣是茶葉品質的重要組成成分，一直以來都是茶葉研究的熱點領域。
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，茶樹分子生物學研究是茶葉科學中最活躍和進展最快的一個領域。
Based on a comprehensive collection and coordination of Chinese tea literatures, the paper has selected 9889 tea science papers with key words.
在全麪搜集整理中文茶科技文獻的基礎上，篩選出具備關鍵詞的茶科技文獻9889篇。