Effect of Plucking Intervals on the Chemical Constituents of CTC Black Teas
スポンサーリンク
概要
著者
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Horita Hiroshi
National Food Research Institute
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MURAI Toshinobu
National Institute of Agricultural Sciences
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MAHANTA Pradip
Tocklai Experimental Station, Tea Research Association
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BARUAH Sabitri
Tocklai Experimental Station, Tea Research Association
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HAZARIKA Mridul
Tocklai Experimental Station, Tea Research Association
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HORITA Hiroshi
National Research Institute of Tea
関連論文
- Chemometric Techniques on Inorganic Elements Composition for the Determination of the Geographic Origin of Welsh Onions
- Changes in the Chemical Composition and Quality of Black Tea Due to Pluckung Standards(Food & Nutrition)
- Photodegradation of Octachlorodibenzofuran in 1,4-Dioxane under Xenon Lamp Irradiation(Pesticide Chemistry)
- Detection of Falsely Labeled Taro in Japan by Elemental Analysis : Improvement of Discrimination Ability Using a Sampling Plan
- Detection of Falsely Labeled Taro in Japan by Elemental Analysis: Improvement of Discrimination Ability Using a Sampling Plan
- Effect of Plucking Intervals on the Chemical Constituents of CTC Black Teas
- 13C NMR Spectra of Plant Pathogenic Fungi
- The Light-produced Volatile Components of Green Tea
- Effects of Nitrogenous Fertilizers on the Chemical Composition of CTC Black Tea