Characterization of Flavor and its Components Contained in Post-heated Fermented tea in China and Japan

摘要：

The demand of the tea in the world is increasing every year.While our life is diversified, it is thought that this tendency further continues.The mechanism is unknown although reduction in body fat, etc.are accepted clearly as for tea, especially post-heated fermented tea.

作者: Miyuki Katoh

作者单位: Faculty of Education, Kagawa University, 1-1, Saiwai-cho, Takamatsu,760-8522, Kagawa

会议类型: 国际会议

会议名称: International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)

会议地点: 杭州

会议语种:英文

页码: 359-360

在线出版日期: 2014-09-10（万方平台首次上网日期，不代表论文的发表时间）