文献
J-GLOBAL ID:202202257012613870
整理番号:22A0437672
Pu-erh茶における苦味テアクリンの特性化【JST・京大機械翻訳】
Characterization of bitter taste theacrine in Pu-erh tea
著者 (10件):
Shi Yu
(College of Food Science, Southwest University, Chongqing, 400715, China)
,
Zhang Shao-Rong
(College of Food Science, Southwest University, Chongqing, 400715, China)
,
Sun Kang
(College of Food Science, Southwest University, Chongqing, 400715, China)
,
Sun Kang
(Tea Research Institute, Southwest University, Chongqing, 400715, China)
,
Wang Xing-Hua
(Tea Research Institute of Puer, Puer, Yunnan, 665000, China)
,
Jiang Jie-ling
(Menghai Tea Co., Ltd., Menghai, Yunnan, 665000, China)
,
Luo li-Yong
(College of Food Science, Southwest University, Chongqing, 400715, China)
,
Luo li-Yong
(Tea Research Institute, Southwest University, Chongqing, 400715, China)
,
Zeng Liang
(College of Food Science, Southwest University, Chongqing, 400715, China)
,
Zeng Liang
(Tea Research Institute, Southwest University, Chongqing, 400715, China)
資料名:
Journal of Food Composition and Analysis
(Journal of Food Composition and Analysis)
巻:
106
ページ:
Null
発行年:
2022年
JST資料番号:
T0477A
ISSN:
0889-1575
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)