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National Research Institute of Tea | 論文
- Isolation and Identificaiton of (-)-Quinic Acid as an Unidentified Major Tea-component
- The importance of linoleic acid and linolenic acid as precursors of hexanal and trans-2-hexenal in black tea
- 煎茶浸出液の褐変に関与する水溶性成分について
- Changes in the Chemical Composition and Quality of Black Tea Due to Pluckung Standards(Food & Nutrition)
- Conversion of Glutamic Acid to γ-Aminobutyric Acid in Tea Leaves under Anaerobic Conditions(Biological Chemistry)
- 煎茶用品種の個体選抜のためのアミノ酸類含有量の簡易検定法
- Effect of shade treatment on biosynthesis of catechins in tea plants
- Photodegradation of Octachlorodibenzofuran in 1,4-Dioxane under Xenon Lamp Irradiation(Pesticide Chemistry)
- 一番茶芽の生育に対する1年生苗の母茎と根の貯蔵炭水化物の役割
- SENESCENCE AND MOBILIZATION OF NITROGEN IN OLD LEAVES OF TEA PLANT IN THE SECOND FLUSH SEASON
- An Enzyme Hydrolyzing L-Theanine in Tea Leaves
- Effect of Plucking Intervals on the Chemical Constituents of CTC Black Teas
- Withering Effect on the Aroma Formation Found during Oolong Tea Manufacturing
- Pathway of Gallic Acid Biosynthesis and Its Esterification with Catechins in Young Tea Shoots
- Isolation and Chemical Structures of Two New Catechins from Fresh Tea Leaf
- Effects of (-)-Epicatechin on Oxidation of Theaflavins by Polyphenol Oxidase from Tea Leaves
- The Effects of Heavy Pruning and Root Pruning on the Contents of Dimethylsulfide in Green Tea
- Purification and Some Properties of Tea Leaf Amine Oxidase
- The Light-produced Volatile Components of Green Tea
- Camellidins, antifungal saponins isolated from Camellia japonica.