Sign Up to like & get
recommendations!
0
Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b02295
Abstract: Tea provides a rich taste and has healthy properties due to its variety of bioactive compounds, such as theanine, catechins and caffeine. Theanine is the most abundant free amino acid (40%70%) in tea leaves. Key…
read more here.
Keywords:
oil tea;
tea camellia;
regulatory mechanisms;
mechanisms theanine ... See more keywords