The effects of chemical compounds contained in the tea leaves on the foamability of matcha

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 46, Issue 12, 1999, Pages 842-845

  Maeda, Akiko ^a   Hibi, Yoshiko ^b   Hayakawa, Fumiko ^b  

^a Soai Women's Junior College   (Japan)

^b UNIVERSITY OF SHIGA PREFECTURE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044503031     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.46.842     Document Type: Article

References (4)

1. GOHTANI, S., MURAKAMI, A. and YAMANO, Y. : Food Sci. Techhnol. Int., 2 (1), 34 (1996).