Changes in the Chemical Composition and Quality of Black Tea Due to Pluckung Standards(Food & Nutrition)
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1987-12-23
著者
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Horita Hiroshi
National Research Institute Of Vegetables Ornamental Plants And Tea Department Of Tea Processing Tec
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Horita Hiroshi
National Food Research Institute
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Tsushida T
National Food Res. Inst. Tsukuba Jpn
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Tsushida Tojiro
National Research Institute Of Vegetables Ornamental Plants And Tea Department Of Tea Processing Tec
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Tsushida Tojiro
National Food Res. Inst. Tsukuba Jpn
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OWUOR Philip
Tea Research Foundation of Kenya
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OBANDA Martin
Tea Research Foundation of Kenya
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OTHIENO Caleb
Tea Research Foundation of Kenya
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MURAI Toshinobu
National Research Institute of Vegetables, Ornamental Plants and Tea, Department of Tea Processing T
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Owuor P
Tea Research Foundation Of Kenya
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Murai Toshinobu
National Research Institute Of Tea
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MURAI Toshinobu
National Institute of Agricultural Sciences
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