Works matching AU 郝志龙

Results: 13

环境湿度对大红袍做青品质的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 2, p. 593

By:

陈倩莲;
王芳;
陈百文;
魏子淳;
谭艳娉;
孙志琳;
庄加耘;
郝志龙

Publication type:

Article

枸杞茶感官审评方法的建立及其主要呈香物质的探索.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 30, doi. 10.13386/j.issn1002-0306.2024020180

By:

李元朝;
黎勤吉;
郭玉琼;
郝志龙;
金珊

Publication type:

Article

摊放程度对枸杞芽叶茶风味品质的影.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 117, doi. 10.13386/j.issn1002-0306.2024040128

By:

潘冠均;
段淋渊;
赵嘉科;
帅平;
戴国礼;
田维素;
王金源;
黄佳鹏;
闭晓彤;
林恩照;
秦垦;
郝志龙;
张波

Publication type:

Article

不同单株枸杞芽叶茶风味品质分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 264, doi. 10.13386/j.issn1002-0306.2023080144

By:

潘冠均;
封娇;
段淋渊;
张炫鹂;
戴国礼;
帅平;
秦垦;
郝志龙;
张波

Publication type:

Article

氟铝互作对茶树叶片叶绿素荧光特性的影响.

Published in:

Journal of Tea Science, 2019, v. 39, n. 5, p. 537

By:

钟秋生;
林郑和;
郝志龙;
陈常颂;
陈志辉;
游小妹;
单睿阳

Publication type:

Article

造型工艺对白牡丹茶中主要化学成分的影响.

Published in:

Journal of Food Science & Biotechnology, 2024, v. 43, n. 6, p. 144, doi. 10.12441/spyswjs.20220809004

By:

封娇;
谭艳娉;
庄莉萍;
庄加耘;
孙志琳;
林宏政;
余步贵;
俞晓敏;
郝志龙

Publication type:

Article

多次间歇LED光照射对铁观音风味组分的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 2, p. 308, doi. 10.11975/j.issn.1002-6819.2018.02.042

By:

陈寿松;
游芳宁;
周子维;
李鑫磊;
金心怡;
郝志龙;
孙云

Publication type:

Article

基于ATD-GC-MS技术检测铁观音做青过程环境挥发性成分的动态变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 201, doi. 10.7506/spkx1002-6630-20220511-144

By:

毕婉君;
魏子淳;
郑玉成;
邓慧莉;
倪子鑫;
林宏政;
郝志龙;
孙云

Publication type:

Article

采后茶青叶对振动力胁迫的生理响应.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 30, doi. 10.7506/spkx1002-6630-20211205-061

By:

郝志龙;
林宏政;
徐邢燕;
李鑫磊;
俞晓敏;
岳川;
孙云;
金心怡

Publication type:

Article

茉莉花茶窨制过程水分变化与香气品质变化的相关性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 266, doi. 10.7506/spkx1002-6630-20220322-265

By:

叶秋萍;
余雯;
郑世仲;
曾新萍;
陈菲;
郝志龙

Publication type:

Article

不同干燥温度对萎凋叶压制白茶饼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 109, doi. 10.7506/spkx1002-6630-20210726-309

By:

林冬纯;
魏子淳;
谭艳娉;
孙志琳;
余步贵;
俞晓敏;
孙云;
林宏政;
郝志龙

Publication type:

Article

不同烘焙程度与等级武夷肉桂茶品质差异分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 22, doi. 10.7506/spkx1002-6630-20190619-220

By:

徐邢燕;
陈思;
俞晓敏;
赵小嫚;
林宏政;
刘国英;
苏峰;
高峰;
孙云;
郝志龙

Publication type:

Article

基于非靶向代谢组学的白茶与绿茶、乌龙茶和红茶代谢产物特征比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 197, doi. 10.7506/spkx1002-6630-20190128-358

By:

李鑫磊;
俞晓敏;
林军;
赵小嫚;
张妍;
林宏政;
郝志龙;
金心怡

Publication type:

Article