Astringency of kamairi-cha and Sen-cha

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 59, Issue 1, 2012, Pages 6-16

  Matsuo, Hirofumi ^a,d   Hayashi, Nobuyuki ^b   Ujihara, Tomomi ^c   Fujita, Susumu ^a   Tatsuno, Toshihiro ^a   Mitarai, Masafumi ^d   Gejima, Yoshinori ^d   Toyomitsu, Yukio ^d   Kinoshita, Osamu ^d   Taniguchi, Tomohiro ^d  

^a Tea Branch Facility   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c NATIONAL INSTITUTE OF VEGETABLE AND TEA SCIENCE   (Japan)

^d UNIVERSITY OF MIYAZAKI   (Japan)

Author keywords

A taste sensor system; Astringency; Catechin; Kamairi cha; Water soluble pectin

Indexed keywords

EID: 84860171098     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.59.6     Document Type: Article

References (8)

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