Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Shunichi Sakumoto"'
Autor:
Jingcan Sun, Lay Peng Tan, Hui Ru Tan, Bin Yu, Kwong-Chee Leong, Shao-Quan Liu, Hazel Lau, Shunichi Sakumoto, Benjamin Lassabliere
Publikováno v:
LWT. 108:221-232
Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase microextraction (HS-S
Autor:
Shunichi Sakumoto, Shao-Quan Liu, Hong Yun Oh, Bin Yu, Aileen Pua, Rui Min Vivian Goh, Yunle Huang, Benjamin Lassabliere, Jingcan Sun, Kim Huey Ee
Publikováno v:
Food Chemistry. 372:131202
Analysis of three matcha (cyclone-, bead- and stone-milled) revealed differences in their sizes and surface morphologies. Using liquid chromatography, 4 sugars, 6 organic acids, 18 amino acids and 9 polyphenols were detected in all matcha samples and
Publikováno v:
Food chemistry. 138(1)
Chemical constituents of cuticular membranes (CMs) isolated from three tea cultivars (Camellia sinensis (L.) O. Kuntze cvs. Yabukita, Samidori and Gokou) were compared. All CMs from the adaxial side of the leaves showed higher accumulation of wax, cu