Ujihara Tomomi | National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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概要
- UJIHARA Tomomiの詳細を見る
- 同名の論文著者
- National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organの論文著者
関連著者
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Ujihara Tomomi
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Hayashi Nobuyuki
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Kohata Katsunori
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Ujihara Tomomi
National Institute of Vegetable and Tea Science
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HAYASHI Nobuyuki
National Institute of Vegetable and Tea Science (NIVTS), National Agriculture and Food Research Orga
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Hayashi Nobuyuki
National Agriculture And Food Res. Organization (naro) Shizuoka Jpn
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KOHATA KATSUNORI
National Institute of Vegetables, Ornamental Plants and Tea
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KOHATA Katsunori
National Institute of Vegetable and Tea Science
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HAYASHI Nobuyuki
Department of Electronic Engineering Graduate School of Engineering, Osaka University
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IKEZAKI Hidekazu
Intelligent Sensor Technology, Inc.
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Ikezaki Hidekazu
Intelligent Sensor Technology Inc.
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CHEN Ronggang
Intelligent Sensor Technology, Inc.
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UJIHARA Tomomi
Department of Physiology and Quality Science, National Institute of Vegetable and Tea Science
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KOHATA Katsunori
Department of Physiology and Quality Science, National Institute of Vegetable and Tea Science
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Chen Ronggang
Intelligent Sensor Technology Inc.
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Hayashi Nobuyuki
Department Of Chemistry Faculty Of Science And Engineering Waseda University
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Ikegami Hidekazu
Intelligent Sensor Technology, Inc.
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KOHATA Katsunori
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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YAMAGUCHI Shinya
Department of Neurosurgery, Shi-Koga Hospital
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MATSUMOTO Satoru
National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization
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Matsumoto Satoru
National Institute Of Vegetable And Tea Science National Agriculture And Food Research Organization
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Yamaguchi Yuichi
Department Of Tea Processing Technology Nivot
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MARUYAMA Daisuke
Department of Cell Biology, Faculty of Science, Saitama University
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OHTA Ryusuke
National Institute of Vegetable and Tea Science (NIVTS), National Agriculture and Food Research Orga
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TANAKA Jun-ichi
Agriculture, Forestry and Fisheries Research Council
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Ohta Ryusuke
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Tanaka Jun-ichi
Agriculture Forestry And Fisheries Research Council
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Yamaguchi Shinya
Dep. Of Environment And Forest Resources Sci. Fac. Of Agriculture Shizuoka Univ.
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Yamaguchi Shinya
Department Of Environment And Forest Resources Science Faculty Of Agriculture Shizuoka University
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KITAJIMA Hideyuki
Tea Research Division, Agricultural Research Department, Mie Prefectual Science and Technology Promo
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MIZUKAMI Yuzo
National Institute of Vegetable and Tea Science
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Kitajima Hideyuki
Tea Research Division Agricultural Research Department Mie Prefectual Science And Technology Promoti
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Maruyama Daisuke
Department Of Applied Biological Sciences Faculty Of Agriculture Saga University
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Maruyama Daisuke
Department Of Physiology And Quality Science National Institute Of Vegetable And Tea Science
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Matsumoto Satoru
National Institute Of Vegetable And Tea Science
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Yamaguchi Yuichi
Department Of Physiology And Quality Science National Institute Of Vegetable And Tea Science
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Yamaguchi Shinya
Department Of Bioresource Science Faculty Of Agriculture Kagawa University
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MARUYAMA Daisuke
Department of Anesthesiology, Sapporo Medical University School of Medicine
著作論文
- Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System
- Reduction of Catechin Astringency by the Complexation of Gallate-Type Catechins with Pectin
- Binding Energy of Tea Catechin/Caffeine Complexes in Water Evaluated by Titration Experiments with ^1H-NMR
- Cultivar Identification and Analysis of the Blended Ratio of Green Tea Production on the Market Using DNA Markers
- Identification of Japanese and Chinese Green Tea Cultivars by Using Simple Sequence Repeat Markers to Encourage Proper Labeling
- Evaluation of the Astringency of Black Tea by a Taste Sensor System : Scope and Limitation