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pro vyhledávání: '"Hideyuki Kitajima"'
Autor:
Ronggang Chen, Tomomi Ujihara, Hidekazu Ikezaki, Nobuyuki Hayashi, Hideyuki Kitajima, Yuzo Mizukami
Publikováno v:
Bioscience, biotechnology, and biochemistry. 71(2)
Grading the astringency of black tea by a taste sensor system was studied. The black tea samples manufactured in India and Sri Lanka were classified into ten steps on the basis of two standard solutions (0.65 mM and 0.26 mM EGCg aqueous solutions). A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f56c9f50653525c1c392fde498ba9256
https://pubmed.ncbi.nlm.nih.gov/17284831
https://pubmed.ncbi.nlm.nih.gov/17284831
