冠突散囊菌发酵对茶汤香气成分的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 223, doi. 10.7506/spkx1002-6630-20181022-230
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- Publication type:
- Article
Works matching AU 黎星辉
Results: 9
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变温变频理条工艺对针形茶品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 119, doi. 10.7506/spkx1002-6630-201813019
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- Article
3
茶叶微生物发酵过程中没食子酸代谢研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 450, doi. 10.16429/j.1009-7848.2024.07.043
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- Article
4
高温和干旱胁迫下茶树叶片内源激素含量 变化及其相关基因的表达分析.
- Published in:
- Journal of Tea Science, 2023, v. 43, n. 4, p. 489
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- Article
5
不同发酵程度茶叶对茶垢形成的影响.
- Published in:
- Journal of Tea Science, 2022, v. 42, n. 2, p. 76
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- Article
6
不同发酵程度茶叶对茶垢形成的影响.
- Published in:
- Journal of Tea Science, 2022, v. 42, n. 1, p. 76
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- Publication type:
- Article
7
小种红茶茶多酚和咖啡碱近红外定量分析模型的建立.
- Published in:
- Journal of Tea Science, 2020, v. 40, n. 5, p. 689
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- Article
8
基于茎材解剖结构的茶树树龄测定方法.
- Published in:
- Journal of Tea Science, 2020, v. 40, n. 4, p. 492
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- Article
9
接种蚯蚓与添加有机物料对茶园土壤结构的影响.
- Published in:
- Acta Pedologica Sinica / T'u Jang Hsueh Pao, 2021, v. 58, n. 1, p. 259, doi. 10.11766/trxb201911040281
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- Article