咖啡果皮茶冲泡条件研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 12, p. 97, doi. 10.12161/j.issn.1005-6521.2021.12.016
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- Publication type:
- Article
Works matching AU 黄家雄
Results: 6
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咖啡豆烘焙过程中油脂脂肪酸组成、挥发性 风味及活性成分的演变规律.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 210, doi. 10.7506/spkx1002-6630-20220302-023
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- Article
3
云南热区咖啡种植地红壤细菌群落多样性分析.
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- Journal of Agricultural Science & Technology (1008-0864), 2020, v. 22, n. 8, p. 178, doi. 10.13304/j.nykjdb.2019.0801
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- Article
4
酿酒酵母介导的半干法加工咖啡豆风味品质比较分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 249, doi. 10.13982/j.mfst.1673-9078.2023.4.0522
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- Article
5
紫叶和卡蒂姆咖啡叶片烘烤脱水过程中 q叶绿素荧光参数的变化.
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- Journal of Southern Agriculture, 2018, v. 49, n. 8, p. 1612, doi. 10.3969/j.issn.2095-1191.2018.08.21
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- Article
6
绿肥种植密度对咖啡幼龄园杂草群落及咖啡生长的影响.
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- Journal of Ecology & Rural Environment, 2024, v. 40, n. 10, p. 1310, doi. 10.19741/j.issn.1673-4831.2023.0602
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- Article