期刊论文、会议论文

Physiological Functions, Preparation Methods and Application of Theanine

中文

茶叶通讯

1009-525X

2006

33

4

24-30

湖南省茶叶优势区域建设会议暨湖南省茶叶学会2006年学术年会

2006-12-26

中国湖南长沙

10.3969/j.issn.1009-525X.2006.04.001

本校为第一机构

茶氨酸是茶叶中特有的、游离的非蛋白质氨基酸,其含量与茶叶品质呈正相关。本文就国内外有关茶氨酸的生理功能、制备方法及应用等方面的研究进展进行了综述。

Theanine is a special kind of free amino acid in tea, which is not the constituent of protein, its content has positive relation with tea quality. In this paper, research advances in physiological functions, preparation methods and application of theanine...