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Publications by Akira FURUHATA
The Function of Oxidative Enzymes in Black Tea Fermentation
Chagyo Kenkyu Hokoku (Tea Research Journal)
Related publications
Flavor of Black Tea
Agricultural and Biological Chemistry
Prediction of Congou Black Tea Fermentation Quality Indices From Color Features Using Non-Linear Regression Methods
Scientific Reports
Multidisciplinary
Nitrogen in Black Tea Tannin
Chagyo Kenkyu Hokoku (Tea Research Journal)
Microorganisms Involving in the Fermentation of Japanese Fermented Tea Leaves Part II. Microorganisms in Fermentation of Goishi-Cha, Japanese Fermented Tea Leaves.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
On the Oxidizing Enzymes in Tea Leaf. I
Journal of the agricultural chemical society of Japan
Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms
Scientific Reports
Multidisciplinary
Acute Black Tea Consumption Improves Cutaneous Vascular Function in Healthy Middle-Aged Humans
Clinical Nutrition
Nutrition
Critical Care
Dietetics
Intensive Care Medicine
Black Tea and Green Tea in Reducing Children Dental Caries
Studies on the Carbohydrates of Black Tea
Chagyo Kenkyu Hokoku (Tea Research Journal)
