Effect for oolong tea by sub-critical water extraction

Studies in Science and Technology

Online ISSN : 2187-1590
Print ISSN : 2186-4942
ISSN-L : 2187-1590

Research Letter

Effect for oolong tea by sub-critical water extraction

Yuanyuan Wu, Tadashi Yokota, Tomoya Kawai, Koji Kido, Shihori Takahashi, Tomoya Miyashita, Toshifumi Sugiura, Youying Tu, Hideo Etoh

Author information

Yuanyuan Wu
Department of Tea Science, Zhejiang University
Tadashi Yokota
Nutrition and Food Sciences, Aichi Gakusen College
Tomoya Kawai
Faculty of Agriculture, Shizuoka University
Koji Kido
Faculty of Agriculture, Shizuoka University
Shihori Takahashi
Faculty of Agriculture, Shizuoka University
Tomoya Miyashita
Graduate School of Science and Technology, Shizuoka University
Toshifumi Sugiura
Research Institute of Electronics, Shizuoka University
Youying Tu
Department of Tea Science, Zhejiang University
Hideo Etoh
Faculty of Agriculture, Shizuoka University

JOURNAL FREE ACCESS

2015 Volume 4 Issue 2 Pages 213-217

DOI https://doi.org/10.11425/sst.4.213

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Abstract

[in Japanese]

Content from these authors

© 2015 Society for Science and Technology

この記事はクリエイティブ・コモンズ [表示 - 非営利 - 改変禁止 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-nd/4.0/deed.ja

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