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Publications by Shin-ichi Sawamura
Microbiological Conditions of Tea. 2-Decreasing the Amount of Microorganisms in Crude Tea-
Chagyo Kenkyu Hokoku (Tea Research Journal)
Related publications
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
A Survey of the Fluctuation of Microorganisms in Process of Manufacturing Oolong Tea
Science and Technology Development Journal
Study on the Brewing Conditions of Black Tea
Chagyo Kenkyu Hokoku (Tea Research Journal)
On the Tea Tannin in Green Tea
Proceedings of the Japan Academy
Vertical Distribution of the Tea Buds in Shears Plucking Tea Field
Chagyo Kenkyu Hokoku (Tea Research Journal)
Simple Methods of Judging the Qualities of Black Tea for Individual Selection Work in Tea Plant Breeding (Part 2)
Chagyo Kenkyu Hokoku (Tea Research Journal)
Effect of Green Tea Supplementation on the Microbiological, Antioxidant, and Sensory Properties of Probiotic Milks
Dairy Science and Technology
Biochemistry
Food Science
Flavones Occurring in Green Tea (Part 2)
Chagyo Kenkyu Hokoku (Tea Research Journal)
On the Polyploidy in the Tea Plant (Part 2)
Chagyo Kenkyu Hokoku (Tea Research Journal)
