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浦城丹桂红茶与红茶坯香气成分差异分析.
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- Food Research & Development, 2022, v. 43, n. 18, p. 137, doi. 10.12161/j.issn.1005-6521.2022.18.019
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- Article
不同茶树品种白牡丹茶香气成分的 HS-SPME-GC-MS 分析.
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- Modern Food Science & Technology, 2021, v. 37, n. 12, p. 252, doi. 10.13982/j.mfst.1673-9078.2021.12.1273
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- Article
不同萎凋方式对武夷红茶“金骏眉”品质的影响.
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- Food Research & Development, 2021, v. 42, n. 19, p. 78, doi. 10.12161/j.issn.1005-6521.2021.19.012
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- Article
武夷岩茶“肉桂”与其副产品 黄片香气品质差异分析.
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- Food Research & Development, 2021, v. 42, n. 6, p. 155, doi. 10.12161/j.issn.1005-6521.2021.06.026
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- Article
焙火程度对武夷岩茶“大红袍”品质的影响.
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- Food Research & Development, 2020, v. 41, n. 22, p. 49, doi. 10.12161/j.issn.1005-6521.2020.22.009
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- Article
有机白茶和常规白茶品质差异分析.
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- Food Research & Development, 2020, v. 41, n. 19, p. 151, doi. 10.12161/j.issn.1005-6521.2020.19.026
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- Article
不同火功处理的武夷岩茶“白鸡冠”品质 差异探究.
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- Food Research & Development, 2020, v. 41, n. 17, p. 90, doi. 10.12161/j.issn.1005-6521.2020.17.014
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- Article
贮藏方式对武夷岩茶梅占生化成分及 感官品质的影响.
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- Food Research & Development, 2020, v. 41, n. 12, p. 102, doi. 10.12161/j.issn.1005-6521.2020.12.017
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- Article
焙火方式对武夷岩茶瑞香品质的影响.
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- Food Research & Development, 2020, v. 41, n. 11, p. 124, doi. 10.12161/j.issn.1005-6521.2020.11.021
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- Article
小种红茶水浸出物近红外定量分析模型的建立.
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- Food Research & Development, 2020, v. 41, n. 5, p. 189, doi. 10.12161/j.issn.1005-6521.2020.05.031
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- Article