@article{oai:repository.naro.go.jp:00001531,
 author = {堀江, 秀樹 and HORIE, Hideki},
 journal = {野菜茶業研究所研究報告, Bulletin of the National Institute of Vegetable and Tea Science},
 month = {Mar},
 note = {Analytical methods were developed to measure the qualitatively important components of green teas (the-anine, caffeine, ascorbic acid and calechins) simultaneously using capillary eleclrophoresis. Organic acids and acidic amino acids in tea infusions could also be measured simultaneously using capillary electrophoresis. Analytical methods for catechins, ester-type catechins, γ-amino butylic acid were developed using enzyme reactions. Total amino acids and glutamic acid could be measured simultaneously, combining biosensors and flow injection system.},
 pages = {23--70},
 title = {茶の品質評価のための新規分析法の開発},
 volume = {2},
 year = {2003},
 yomi = {ホリエ, ヒデキ}
}