Microorganism and Polyphenol in Post Fermented Tea, Awabancha Produced in Tokushima Prefecture-Reference-Cited by-同舟云学术

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Microorganism and Polyphenol in Post Fermented Tea, Awabancha Produced in Tokushima Prefecture

Published:2020 Issue:2 Volume:46 Page:63-69
ISSN:1344-1213
Container-title:Food Preservation Science
language:en
Short-container-title:Food Preserv. Sci.

Author:

UCHINO Masataka¹,KOYAMA Shota²,TAKANO Katsumi³

Affiliation:

1. Department of Molecular Microbiology, Faculty of Life Science, Tokyo University of Agriculture

2. Department of Agricultural Chemistry, Graduate school of Agriculture, Tokyo University of Agriculture

3. Department of Agricultural Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jafps/46/2/46_63/_pdf

Reference28 articles.

1. 1) 梶田武俊：お茶の話, 調理科学, 25, 51～59（1992）

2. 2) K_HANONGNUCH, C., U_NBANA, K., K_ANPIENGJAI, A. and S_AENJUM, C. : Recent research advances and ethno-botanical history of miang, a traditional fermented tea (Camellia sinensis var. assamica) of northern Thailand, Journal of Ethnic Foods, 4, 135～144 (2017)

3. 3) 橋本　実・松下　智：ビルマの茶および製茶法について, 茶業研究報告, 23, 105～108（1965）

4. 4) 斎藤ひろみ・田村朝子・高島希誉香・大森正司・加藤みゆき・難波敦子・宮川金二郎：ミャンマーにおける後発酵茶（ラペソー）の製造上の特徴, 日食生活誌, 7, 51～55（1996）

5. 5) 宮川金二郎・大坪藤代・片渕きょう子：日本の後醗酵茶, 日家政誌, 40, 545～551（1989）

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