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《Food and Fermentation Industries》 2008-11
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Research Progress of L-Theanine

Shuai Yuying1,2,Zhang Tao1,Jiang Bo1,Mu Wanmeng11(State Key Lab of Food Science and Technology,Jiangnan University,Wuxi 214122,China) 2(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)  
L-theanine is a peculiar amino acid in green tea,and its concentration determines the quality of tea.It becomes popular due to its significant physiological functions such as antitumor,blood pressure control,anxiety release,increasing immune system,learning ability improvement and fat reducing effect.This paper summarized the latest research progress of L-theanine,including its physicochemical properties,physiological functions,preparation and applications,as well as its prospect of development.
【Fund】: 江南大学食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200804);; 江南大学食品科学与技术国家重点实验室自由探索资助项目(SKLF-TS-200808)
【CateGory Index】: TS201.24
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