Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2C-p5
Conference information

Host: The Japan Society of Cookery Science

Oral Presentation
The suppression effect by soybean milk and milk for bitterness of green tea
*Mayumi Nagashima, Ayae Umemura, Yuumi Suzuki, Akiko Okazaki, Fumiko Hayakawa
Author information
Keywords: tea catechin, suppression effect for bitterness, taste sensor, sensory evaluation
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© 2009 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top