Quality improvement of green tea by sub-critical water extraction

Tomoya Miyashita, Tadashi Yokota, Koji Kido, Takuya Okamoto, Yoko Iijima, Hideyuki Suzuki, Daisuke Shibata, Hideo Etoh

Open source

DOI: 10.11425/sst.4.95
Published: 6
Container: Studies in Science and Technology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.11425/sst.4.95,
  title = {Quality improvement of green tea by sub-critical water extraction},
  author = {Tomoya Miyashita and Tadashi Yokota and Koji Kido and Takuya Okamoto and Yoko Iijima and Hideyuki Suzuki and Daisuke Shibata and Hideo Etoh},
  year = {2015},
  journal = {Studies in Science and Technology},
  doi = {10.11425/sst.4.95},
  url = {https://doi.org/10.11425/sst.4.95}
}

RIS

TY  - JOUR
TI  - Quality improvement of green tea by sub-critical water extraction
AU  - Tomoya Miyashita
AU  - Tadashi Yokota
AU  - Koji Kido
AU  - Takuya Okamoto
AU  - Yoko Iijima
AU  - Hideyuki Suzuki
AU  - Daisuke Shibata
AU  - Hideo Etoh
PY  - 2015
JO  - Studies in Science and Technology
DO  - 10.11425/sst.4.95
UR  - https://doi.org/10.11425/sst.4.95
ER  -

APA

Miyashita, T., Yokota, T., Kido, K., Okamoto, T., Iijima, Y., Suzuki, H., Shibata, D., & Etoh, H. (2015). Quality improvement of green tea by sub-critical water extraction. Studies in Science and Technology. https://doi.org/10.11425/sst.4.95

Source records

doaj · retrieved 2026-09-27T02:40:05.167Z