Sodium Ion Concentration of Tea Leaves Produced at the Sea-Side Area. Inapplicability as the Index of Discriminating Monosodium Glutamate Added Green Tea.

Chagyo Kenkyu Hokoku (Tea Research Journal)
doi 10.5979/cha.2002.39
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society of Tea Science and Technology

Related search

Green Synthesis of Iron Nanoparticles Using Green Tea Leaves Extract

Journal of Nanomedicine & Biotherapeutic Discovery
2017English

On the Tea Tannin in Green Tea

Proceedings of the Japan Academy
1960English

Studies on the Flavor of Tea Made From Stored Tea Leaves at Low Temperature

Agricultural and Biological Chemistry
1965English

Characteristics of Aroma Compounds in Mixed Fermented Tea Containing Green Tea and Loquat Leaves

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2010English

A Comparative Analysis for the Volatile Components of Green Tea Produced From Various Tea Cultivars in China

Turk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry
ForestryEcologyFood Science
2019English

Reading the Tea Leaves: Ethnographic Prediction as Evidence

Ethnographic Praxis in Industry Conference Proceedings
2018English

The Effect of Washing of Green Leaves on the Tea Manufacture (Part 1)

Chagyo Kenkyu Hokoku (Tea Research Journal)
1960English

Antioxidant and Antibacterial Activities of Various Extracts and Fractions of Fresh Tea Leaves and Green Tea

Tarim Bilimleri Dergisi
Animal ScienceZoologyAgronomyPlant ScienceCrop Science
2009English

The Tea Leaves or the Record?

Science
MultidisciplinaryPhilosophy of ScienceHistory
1966English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy