Art
J-GLOBAL ID:201702249937219066   Reference number:17A0060885

Process of fermented tea beverage with lactic acid bacteria and analysis of its aroma components before and after fermentation

乳酸菌発酵茶飲料のプロセス最適化とその発酵前後の香気成分分析【JST・京大機械翻訳】
Author (5):
Material:
Volume: 42  Issue:Page: 109-114  Publication year: 2016 
JST Material Number: C2153A  ISSN: 0253-990X  Document type: Article
Article type: 原著論文  Country of issue: China (CHN)  Language: CHINESE (ZH)
Abstract/Point:
Abstract/Point
Japanese summary of the article(about several hundred characters).
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Tieguanyin tea infusion was us...
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Author keywords (4):
JST classification (3):
JST classification
Category name(code) classified by JST.
Substance production by microorganisms,cultured tissues/cells in general  ,  Microorganism biochemistry  ,  Vegetables and processed vegetable products 
Substance index (1):
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Chemical Substance indexed to the Article.

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