Comparative Transcriptomic Analysis Reveals Regulatory Mechanisms of Theanine Synthesis in Tea (Camellia sinensis) and Oil Tea (Camellia. oleifera) Plants.
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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