做青过程中温度对大红袍茶主要滋味成分的影响.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 2, p. 554
- By:
- Publication type:
- Article
Works by 陈百文
Results: 6
1
2
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:
- Publication type:
- Article
3
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:
- Publication type:
- Article
4
升温方式对大红袍做青中主要生化成分的影响.
- Published in:
- Food Research & Development, 2021, v. 42, n. 4, p. 35, doi. 10.12161/j.issn.1005-6521.2021.04.006
- By:
- Publication type:
- Article
5
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:
- Publication type:
- Article
6
3 种萎凋环境对白茶含水量与生化成分 含量的影响.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 12, p. 321, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240219004
- By:
- Publication type:
- Article