Chagyo Kenkyu Hokoku (Tea Research Journal)
Online ISSN : 1883-941X
Print ISSN : 0366-6190
ISSN-L : 0366-6190
Notes
Evaluation of Umami and Astringency of Kamairicha, Tama-ryokucha and Sencha by Using a Taste Sensor System
Kouzou Yamaguchi, Hideo Miyazaki
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Keywords: Taste sensor system, tea manufacturing method, catechins, amino acids
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2018 Volume 2018 Issue 125 Pages 45-52

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[in Japanese]
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© 2018 Japanese Society of Tea Science and Technology

この記事はクリエイティブ・コモンズ [表示 - 非営利 - 継承 4.0 国際]ライセンスの下に提供されています。
https://creativecommons.org/licenses/by-nc-sa/4.0/deed.ja
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