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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

Published on: May 26, 2023

Evaluation of the umami taste intensity of green tea by a taste sensor

Nobuyuki Hayashi1, Roggang Chen, Hidekazu Ikezaki

  • 1National Institute of Vegetable and Tea Science, 2769 Kanaya, Shimada, Shizuoka 428-8501, Japan. hayn@affrc.go.jp

Journal of Agricultural and Food Chemistry
|July 16, 2008
PubMed

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