The Main Quality and Functional Chemical Composition of Tea
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-0680-8_3
Reference57 articles.
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5. Cheng S, Fu X, Wang X, Liao Y, Zeng L, Dong F, Yang Z (2017) Studies on the biochemical formation pathway of the amino acid L-theanine in tea (Camellia sinensis) and other plants. J Agric Food Chem 65(33):7210–7216. https://doi.org/10.1021/acs.jafc.7b02437
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