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Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

机译：茶叶和精选食品加工过程中产生的次级多酚化学

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Takashi Tanaka; Yosuke Matsuo; Isao Kouno;
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年度 2009
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1. Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods [J] . Isao Kouno, Takashi Tanaka, Yosuke Matsuo International Journal of Molecular Sciences . 2009,第1期

机译：茶叶和精选食品加工过程中产生的次级多酚化学
2. Contribution of Tea Production and Exports to Food Security, RuralDevelopment and Smallholder Welfare in Selected Producing Countries(Discussion Paper — 21 st Session of Intergovernmental Group on Tea - Committee on Commodity Problems) [J] . Planters' Chronicle . 2015,第7期

机译：特定生产国茶叶生产和出口对粮食安全，农村发展和小农福利的贡献（讨论文件—政府间茶叶小组第二十一届会议－商品问题委员会）
3. Role of Antimicrobial Selective Pressure and Secondary Factors on Antimicrobial Resistance Prevalence inEscherichia colifrom Food-Producing Animals in Japan [J] . KazukiHarada, TetsuoAsai BioMed research international . 2010,第3期

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4. The Influence of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture [C] . Anna Wang, Ligen Wu, Xiuling Li, International Conference on Manufacturing Science and Engineering . 2011

机译：乌龙茶多酚和红茶多酚对明胶凝胶质地的影响
5. Hydration capacity, phytic acid and antioxidant activity of beans and selected processing to produce a bean snack food [D] . Zhang, LiLi 2008

机译：豆的水合能力，植酸和抗氧化活性以及精选加工生产豆类休闲食品的能力
6. Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods [O] . Takashi Tanaka, Yosuke Matsuo, Isao Kouno 2010

机译：茶叶和精选食品加工过程中产生的次级多酚化学
7. Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods. [O] . Tanaka Takashi, Matsuo Yosuke, Kouno Isao 2010

机译：茶叶和精选食品加工过程中产生的次生多酚化学。

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

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