Quality evaluation of green tea (sencha) by sensory test and NIR method.
1992
Horie H. | Fukatsu S. | Mukai T. | Goto T.
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Bibliographic information
Pagination
v.39-44
Other Subjects
Sens du gout; Qualite; Gusto sentido; Taste sensation; The; Analisis organoleptico
Language
Japanese
Note
5 tables; 2 fig.; 16 ref. Summaries (En, Ja).
Type
Journal Article; Journal Part; Summary
Source
Tea-Research-Journal (Japan). (Dec 1992). (no.76) p. 39-44.
Corporate Author
National Research Inst. of Vegetables, Ornamental Plants and Tea, Ano, Mie (Japan)
2012-11-15
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