Art

J-GLOBAL ID：201702275517655299   Reference number：17A0140808

Analysis of Active Components on Oral Fat Sensations in Oolong Tea

ウーロン茶における口内脂質感覚に関する活性成分の分析

Author (7)： MURA Emi (Kyoto Univ., Uji, JPN) ,  MURA Emi (Suntory Global Innovation Center Ltd., Kyoto, JPN) ,  YAGI Minako (Kyoto Univ., Uji, JPN) ,  KIZAKI Yuki (Kyoto Univ., Uji, JPN) ,  MATSUMIYA Kentaro (Kyoto Univ., Uji, JPN) ,  MATSUMURA Yasuki (Kyoto Univ., Uji, JPN) ,  HAYASHI Yukako (Kyoto Univ., Uji, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 23  Issue： 1  Page： 71-78  Publication year： Jan. 2017 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： sense ,  perception ,  astringency ,  emulsion ,  *oolong tea ,  saponin ,  component ,  *sensory test ,  interfacial tension ,  emulsification ,  leaf ,  polyphenol
Semi thesaurus term： effective ingredient ,  Tea leaf

JST classification (1)： Alkaloid palatable beverages  (FJ06030D)

Reference (38)：

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Terms in the title (5)： ウーロン茶 ,  脂質 ,  感覚 ,  活性成分 ,  分析