Works matching AU 林宏政

Results: 13

草铵膦对茶树生长及品质成分的影响.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 20, p. 8084

By:

王淑燕;
郭永春;
周鹏;
林宏政;
林伯纬;
赵峰;
叶乃兴

Publication type:

Article

武夷肉桂加工中挥发性成分糖苷结合物和香气品质形成研究.

Published in:

Journal of Tea Science, 2024, v. 44, n. 1, p. 84

By:

吴宗杰;
欧晓西;
林宏政;
余欣茹;
程守悦;
吴晴阳;
李鑫磊;
孙云

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

九龙大白茶白茶风味品质的分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 201, doi. 10.7506/spkx1002-6630-20241008-025

By:

周晶晶;
张雯萍;
李光发;
谢荣富;
何吉杭;
郝韵智;
李秋明;
余欣茹;
林宏政;
孙云

Publication type:

Article

不同香型安溪黄金桂风味品质解析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 263, doi. 10.7506/spkx1002-6630-20240729-286

By:

任卫威;
张宇航;
郑玉成;
陈文贤;
林宏政;
徐梦婷;
陈谢勇;
陈百文;
叶乃兴

Publication type:

Article

基于顶空固相微萃取-气相色谱-质谱对笔尖单瓣茉莉花不同开放阶段香气成分差异分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 94, doi. 10.7506/spkx1002-6630-20231106-042

By:

张宇航;
谷梦雅;
徐梦婷;
林宏政;
洪雅萍;
杨文文;
王鹏杰;
叶乃兴

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

福州单瓣茉莉和双瓣茉莉不同器官的广泛靶向代谢组学分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 184, doi. 10.7506/spkx1002-6630-20220515-199

By:

洪雅萍;
谷梦雅;
高婷;
杨文文;
林宏政;
金珊;
王鹏杰;
叶乃兴

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

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

乌龙茶萜类物质及其代谢调控研究进展.

Published in:

Journal of Agricultural Science & Technology (1008-0864), 2016, v. 18, n. 5, p. 72, doi. 10.13304/j.nykjdb.2016.057

By:

陈寿松;
林宏政;
孙云;
金心怡;
胡娟;
周子维

Publication type:

Article