Effects of Nitrogenous Fertilizers on the Chemical Composition of CTC Black Tea
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概要
- 論文の詳細を見る
High rates of nitrogenous fertilizers increased the caffeine content, as well as those compounds imparting inferior and superior flavor contents. However, the flavor index, the ratio of compounds imparting superior flavor to those contributing to inferior flavor characteristics, decreased with increasing rates of nitrogenous fertilizers. Although theaflavins generally increased while thearubigins decreased with nitrogenous fertilizer rates, the relationships were quadratic. On the average, the minimum value of theaflavins was produced at about 235 kg N/ha/year.
- 社団法人 日本農芸化学会の論文
著者
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Horita Hiroshi
National Food Research Institute
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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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MURAI Toshinobu
National Institute of Agricultural Sciences
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MURAI Toshinobu
National Research Institute of Vegetables, Ornamental Plants and Tea, Department of Tea Processing Technology
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OTHIENO Calleb
Tea Research Foundation of Kenya
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