{"title":"Evaluation of Umami and Astringency of Kamairicha, Tama-ryokucha and Sencha by Using a Taste Sensor System","authors":"Kouzou Yamaguchi, Hideo Miyazaki","doi":"10.5979/cha.2018.125_45","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"413 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chagyo Kenkyu Hokoku (Tea Research Journal)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5979/cha.2018.125_45","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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