Works matching AU 张见明

Results: 19

浦城丹桂红茶与红茶坯香气成分差异分析.

Published in:

Food Research & Development, 2022, v. 43, n. 18, p. 137, doi. 10.12161/j.issn.1005-6521.2022.18.019

By:

黄毅彪;
林燕萍;
张见明;
陈孙友;
陈荣冰

Publication type:

Article

不同萎凋方式对武夷红茶“金骏眉”品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 19, p. 78, doi. 10.12161/j.issn.1005-6521.2021.19.012

By:

林燕萍;
张渤;
张见明;
陈荣冰;
黄毅彪

Publication type:

Article

武夷岩茶“肉桂”与其副产品黄片香气品质差异分析.

Published in:

Food Research & Development, 2021, v. 42, n. 6, p. 155, doi. 10.12161/j.issn.1005-6521.2021.06.026

By:

黄毅彪;
林燕萍;
刘宝顺;
占仕权;
陈荣冰;
张见明;
黄娇丽

Publication type:

Article

焙火程度对武夷岩茶“大红袍”品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 49, doi. 10.12161/j.issn.1005-6521.2020.22.009

By:

林燕萍;
刘宝顺;
黄毅彪;
占仕权;
张见明;
陈荣冰

Publication type:

Article

有机白茶和常规白茶品质差异分析.

Published in:

Food Research & Development, 2020, v. 41, n. 19, p. 151, doi. 10.12161/j.issn.1005-6521.2020.19.026

By:

林燕萍;
张见明;
陈泉宾;
黄毅彪;
陈荣冰

Publication type:

Article

不同火功处理的武夷岩茶“白鸡冠”品质差异探究.

Published in:

Food Research & Development, 2020, v. 41, n. 17, p. 90, doi. 10.12161/j.issn.1005-6521.2020.17.014

By:

林燕萍;
龙乐;
张见明;
王飞权;
陈荣冰;
刘宝顺;
黄毅彪

Publication type:

Article

不同工艺对丹桂秋季白茶品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 80, doi. 10.12161/j.issn.1005-6521.2020.13.013

By:

冯花;
王飞权;
纪子翔;
陈荣冰;
张渤;
刘国英;
张见明

Publication type:

Article

贮藏方式对武夷岩茶梅占生化成分及感官品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 12, p. 102, doi. 10.12161/j.issn.1005-6521.2020.12.017

By:

黄毅彪;
林燕萍;
张见明;
陈荣冰

Publication type:

Article

焙火方式对武夷岩茶瑞香品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 11, p. 124, doi. 10.12161/j.issn.1005-6521.2020.11.021

By:

黄毅彪;
林燕萍;
张见明;
陈荣冰

Publication type:

Article

松毛菇多酚的提取及纯化工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 106, doi. 10.12161/j.issn.1005-6521.2019.21.019

By:

黄艳;
孙怡婷;
张见明;
王昕岑;
杨宇华

Publication type:

Article

金牡丹不同茶类夏秋茶香气品质差异分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 171, doi. 10.7506/spkx1002-6630-20240525-209

By:

唐梦婷;
廖献盛;
吴先寿;
魏明秀;
郑玉成;
金珊;
张见明;
叶乃兴

Publication type:

Article

武夷大红袍初制过程中香型与香气成分的变化规律.

Published in:

Journal of Tea Science, 2019, v. 39, n. 4, p. 455

By:

王芳;
张见明;
李博;
陈百文;
刘宝顺;
占仕权;
刘仕章

Publication type:

Article

基于仿射算术和区间运算的直线与 NURBS曲线/曲面求交.

Published in:

China Mechanical Engineering, 2019, v. 30, n. 9, p. 1026, doi. 10.3969/j.issn.1004-132X.2019.09.003

By:

池宝涛;
张见明;
鞠传明

Publication type:

Article

不同花色品种白茶水提物对果蝇热耐受能力的影响.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 17, p. 6999

By:

黄艳;
张见明;
马春华;
赵瑾;
刘佳雪;
蒋菊蓉;
曾绍校

Publication type:

Article

一种新型三角形裂尖单元及其在结构裂纹分析中的应用.

Published in:

Chinese Journal of Computational Mechanics / Jisuan Lixue Xuebao, 2019, v. 36, n. 5, p. 656, doi. 10.7511/jslx20180821001

By:

周枫林;
谢贵重;
张见明;
李落星

Publication type:

Article

角度-距离复合变换法消除边界积分方程近奇异性.

Published in:

Applied Mathematics & Mechanics (1000-0887), 2020, v. 41, n. 5, p. 530, doi. 10.21656/1000-0887.400229

By:

周枫林;
谢贵重;
张见明;
李落星

Publication type:

Article

基于HS-SPME-GC-MS分析三种茶坯窨制桂花茶的香气成分.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 247, doi. 10.13982/j.mfst.1673-9078.2024.3.0452

By:

唐梦婷;
廖献盛;
谷梦雅;
李鹏春;
洪雅萍;
徐梦婷;
金珊;
叶乃兴;
张见明

Publication type:

Article

不同茶树品种白牡丹茶香气成分的 HS-SPME-GC-MS 分析.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 12, p. 252, doi. 10.13982/j.mfst.1673-9078.2021.12.1273

By:

冯花;
王飞权;
张渤;
张见明;
陈荣冰;
宫晓静;
陈虹;
黄毅彪;
叶江华

Publication type:

Article

基于 UG/Open 的边界面法 CAE 模型边界条件可视化算法.

Published in:

Application Research of Computers / Jisuanji Yingyong Yanjiu, 2017, v. 34, n. 9, p. 2830, doi. 10.3969/j.issn.1001-3695.2017.09.059

By:

李源;
张见明;
毛文涛;
王世勋;
千红涛

Publication type:

Article