Sensitive Enzymatic Method for the Quantification of Theanine, a Principal Umami Component of Commercial Tea Beverages
SHIMIZU, Yoichiro, IMAOKA, Masashi, YANO, Shigekazu, SAWARAGI, Yosuke, TAKAGI, Kazuyoshi, WAKAYAMA, Mamoru
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2013)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2013)
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