Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Michiko Kosuge
Flavor Constituents of Pouchong Tea and a Comparison of the Aroma Pattern With Jasmine Tea
Agricultural and Biological Chemistry
Related publications
Flavor Constituents of Pickled Tea : Goishi-Cha and Awa-Cha.
Journal of the agricultural chemical society of Japan
Flavor of Black Tea
Agricultural and Biological Chemistry
Method for the Analysis of Tea Aroma by Using Solvent-Assisted Flavor Evaporation Apparatus
Chagyo Kenkyu Hokoku (Tea Research Journal)
Studies on the Flavor of Green Tea
Agricultural and Biological Chemistry
Studies on the Flavor of Green Tea
Bulletin of the Agricultural Chemical Society of Japan
Characteristics of Aroma Compounds in Mixed Fermented Tea Containing Green Tea and Loquat Leaves
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Aroma Components Characteristic of Spring Green Tea.
Agricultural and Biological Chemistry
Jasmine Tea Consumption and Upper Gastrointestinal Cancer in China
Cancer Causes and Control
Cancer Research
Oncology
Studies on the Flavor of Tea Made From Stored Tea Leaves at Low Temperature
Agricultural and Biological Chemistry
