摘要 : Aroma concentrates were prepared from four kinds of. green tea (roten, roten-kuki, kabuse, and ooishita), their roasted teas (light-roasted and medium-roasted), and two kinds of pan-fired tea (roten and kabuse), using a brewed ext... 展开
作者 | Michiko KAWAKAMI Tei YAMANISHI |
---|---|
作者单位 | |
期刊名称 | 《日本農芸化学会誌》 |
总页数 | 14 |
语种/中图分类号 | 日语 / S13 |
关键词 | aroma component roasted green tea pan-fired green tea tea flavor |
馆藏号 | N2008EPST0008004 |