Volatile Components of Roasted Green Tea (Hoji-cha): Part I Carbonyl compounds
HARA, TOSHIO, KUBOTA, ETSURO, FURUYA, KOZO
Published in NIPPON SHOKUHIN KOGYO GAKKAISHI (15.09.1968)
Published in NIPPON SHOKUHIN KOGYO GAKKAISHI (15.09.1968)
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Journal Article
Volatile compounds formed on roasting L-theanine with D-glucose [Tea]
Hara, T. (National Research Inst. of Tea, Kanaya, Shizuoka (Japan))
Published in Nippon Nōgeikagaku Kaishi (01.01.1981)
Published in Nippon Nōgeikagaku Kaishi (01.01.1981)
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Journal Article
Changes in aroma components of green tea after storage
Hara, T, Kubota, E. (National Research Inst. of Tea, Kanaya, Shizuoka (Japan))
Published in Nippon Nōgeikagaku Kaishi (01.01.1982)
Published in Nippon Nōgeikagaku Kaishi (01.01.1982)
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Journal Article