文献
J-GLOBAL ID:201702235374571827
整理番号:17A0369498
比色IDAセンサによる主要アミノ酸組成による中国茶の識別【Powered by NICT】
Discrimination of Chinese teas according to major amino acid composition by a colorimetric IDA sensor
著者 (8件):
Li Junjie
(Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, 400044, PR China)
,
Fu Beibei
(Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, 400044, PR China)
,
Huo Danqun
(Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, 400044, PR China)
,
Hou Changjun
(Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, 400044, PR China)
,
Yang Mei
(Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, 400044, PR China)
,
Shen Caihong
(National Engineering Research Center of Solid-State Brewing, Luzhou, Sichuan, 646000, PR China)
,
Luo Huibo
(Sichuan University of Science and Engineering, Zigong, Sichuan, 643000, PR China)
,
Yang Ping
(National Engineering Research Center of Solid-State Brewing, Luzhou, Sichuan, 646000, PR China)
資料名:
Sensors and Actuators. B. Chemical
(Sensors and Actuators. B. Chemical)
巻:
240
ページ:
770-778
発行年:
2017年
JST資料番号:
T0967A
ISSN:
0925-4005
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)