Hypochromic Effect of an Aqueous Monoglucosyl Rutin Solution Caused by Green Tea Catechins
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概要
- 論文の詳細を見る
- 2009-12-23
著者
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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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Ujihara Tomomi
National Institute Of Vegetable And Tea Science National Agriculture And Food Research Organization
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Hayashi Nobuyuki
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 National Agriculture And Food Research Organization
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Hayashi Nobuyuki
National Agriculture And Food Res. Organization (naro) Shizuoka Jpn
関連論文
- Sequence variation in the rbcL-accD region in the chloroplast genome of Moraceae
- 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
- Analysis of the Bacterial Community Found in Clay Wall Material Used in the Construction of Traditional Japanese Buildings
- Identification of Japanese and Chinese Green Tea Cultivars by Using Simple Sequence Repeat Markers to Encourage Proper Labeling
- Cultivar Identification and Analysis of the Blended Ratio of Green Tea Production on the Market Using DNA Markers
- Hypochromic Effect of an Aqueous Monoglucosyl Rutin Solution Caused by Green Tea Catechins
- 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
- Analysis of the Bacterial Community Found in Clay Wall Material Used in the Construction of Traditional Japanese Buildings
- Sequence variation in the rbcL-accD region in the chloroplast genome of Moraceae