報文
Measurement of Luminescent Value of Tea Leaves by Chemiluminescence Method
2008 年 20 巻 2 号 p. 67-69
詳細
2008 年 20 巻 2 号 p. 67-69
The luminescent value of green tea leaves is different by the different processing methods : that of brown rice tea (genmaicha) is the highest because of the luminescence of brown rice, and followed, in order, by boiled tea (sencha) and roasted tea (hojicha). It was also revealed that the higher the measurement temperature, more the luminescent value increases.
