麹菌による茶葉の呈味改善

Overview of attention for article published in Journal of Home Economics of Japan, July 2010

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Above-average Attention Score compared to outputs of the same age and source (55th percentile)

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うま味とかの評価は官能評価しつつ成分分析して考察するのが一般的なのかな https://t.co/OYzITNt2RP

@bikitan6464 また経過あげていきますねプーアル茶と違って意図的な菌の接種と比較的高温の保持なので、その辺どうなるかなというところです… ちなみに今回の参考文献こちらです https://t.co/oH1BRz7VdD

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