Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Tadakazu TAKEO
The Formation of Aldehydes From Amino Acids by Tea Leaves Extracts
Agricultural and Biological Chemistry
Differences of Flavor Components Found in Green Tea Canned Drinks Made From Tea Leaves Plucked on Different Matured Stage.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
‹
1
2
Related publications
Variation of Shikimic Acid and Amino Acids in Tea Leaves as Influenced by Glyphosate Application
Asian Journal of Chemistry
Chemistry
Studies on the Formation of Amino Acids From Keto Acids
Journal of the agricultural chemical society of Japan
Chemical Reactions of Amino Acids With Aldehydes. Part I
Journal of the agricultural chemical society of Japan
Formation of Itaconic Acid From the Krebs Cycle Tricarboxylic Acids by Extracts of Aspergillus Terreus.
Acta Chemica Scandinavica
Reactions Between Aromatic Aldehydes and Α-Amino Acids. VII
Yakugaku Zasshi
Pharmacology
Pharmaceutical Science
Determination of Amino Acids in Apple Extracts by High Performance Liquid Chromatography
Chromatographia
Biochemistry
Clinical Biochemistry
Analytical Chemistry
Organic Chemistry
Antioxidant and Antibacterial Activities of Various Extracts and Fractions of Fresh Tea Leaves and Green Tea
Tarim Bilimleri Dergisi
Animal Science
Zoology
Agronomy
Plant Science
Crop Science
Gas Chromatographic Analysis of Organic Acids in Japanese Green Tea Leaves
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast
Agricultural and Biological Chemistry
