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.
香气是茶叶品质的重要组成成分，一直以来都是茶叶研究的热点领域。
Molecular biology of tea plant is one of the most active and kinetic research fields of tea science in the last decade.
最近十多年来，茶树分子生物学研究是茶叶科学中最活跃和进展最快的一个领域。
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献的基础上，筛选出具备关键词的茶科技文献9889篇。