Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[3Bp] Other ingridients, Sensibility evaluation, Organoleptic evaluation
Characteristics of amino acids, catechins, ascorbic acid, and antioxidant capacity of tea byproducts collected from six tea factories in Shizuoka Prefecture
*Tomoyasu ToyoizumiTaku FujiKenji MiyakeYoshihiro KushimaToshiaki KobayashiSeiji OhbaEiji Kobayashi
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Pages 226-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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