文献
J-GLOBAL ID:200902236783760270
整理番号:06A0236040
味覚センサーを用いた緑茶浸液の渋味の普遍的評価技術
Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System
著者 (8件):
HAYASHI Nobuyuki
(Dep. of Physiology and Quality Sci., National Inst. of Vegetable and Tea Sci.)
,
CHEN Ronggang
(Intelligent Sensor Technol., Inc.)
,
IKEZAKI Hidekazu
(Intelligent Sensor Technol., Inc.)
,
YAMAGUCHI Shinya
(Dep. of Physiology and Quality Sci., National Inst. of Vegetable and Tea Sci.)
,
MARUYAMA Daisuke
(Dep. of Physiology and Quality Sci., National Inst. of Vegetable and Tea Sci.)
,
YAMAGUCHI Yuichi
(Dep. of Physiology and Quality Sci., National Inst. of Vegetable and Tea Sci.)
,
UJIHARA Tomomi
(Dep. of Physiology and Quality Sci., National Inst. of Vegetable and Tea Sci.)
,
KOHATA Katsunori
(Dep. of Physiology and Quality Sci., National Inst. of Vegetable and Tea Sci.)
資料名:
Bioscience, Biotechnology, and Biochemistry
(Bioscience, Biotechnology, and Biochemistry)
巻:
70
号:
3
ページ:
626-631 (J-STAGE)
発行年:
2006年
JST資料番号:
G0021A
ISSN:
0916-8451
CODEN:
BBBIEJ
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
日本 (JPN)
言語:
英語 (EN)