Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
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3. Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids content;Alcazar;Journal of Agricultural and Food Chemistry,2007
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5. Varietal differences in the total and enantiomeric composition of theanine in tea;EkborgOtt;Journal of Agricultural and Food Chemistry,1997
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