绿轴
- 网络green axis
绿轴-
65℃处理的茶样在存放过程中A值由负值变为正值，即茶样汤色在红-绿轴上以红色为主，且逐渐加深。
The A value of teas at 65 ℃ processing during storage from negative to positive , that is , the red - green axis was red-based , and gradually deepened .
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45℃处理的茶样在60天内A值均为负值，即在整个处理过程中在红-绿轴上仍以绿色为主，逐渐向红色偏移。
A value are negative for the teas at 45 ℃ in 60 days , that is , the red - green axis in the whole process was still mainly green , and gradually shift to the red .
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绿片岩三轴流变力学特性的研究（II）：模型分析
Investigation on triaxial rheological mechanical properties of greenschist specimen ( II ): model analysis