Effects of heat processing conditions on the flavor change of green tea drinks

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 52, Issue 1, 2005, Pages 34-40

  Kumazawa, Kenji ^a   Masuda, Hideki ^a  

^a Flavor System and Technology Laboratory   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 17444364842     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.52.34     Document Type: Article

References (16)

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8. Ohtsuki, K., Kawabata, M., Kokura, H. and Taguchi, K. Simultaneous determination of S-methylmethionine, vitamine U and free amino acids in extracts of green tea with an HPLC-amino acid analyzer. Agric. Biol. Chem., 51, 2479-2484 (1987).