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Department of Physiology and Quality Science, National Institute of Vegetable and Tea Science | 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
- Deposition of chemicals on various parts of tea bushes sprayed on the plucking surface
- Field Desorption Mass Spectra of Stereoisomeric Nitrophenyl, Phenyl 1-thio and Phenyl Glycopyranosides
- Cucurbitacin C—Bitter Principle in Cucumber Plants