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《Food Research and Development》 2007-11
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RESEARCH PROGRESS OF THEANINE IN TEA(CAMELLIA SINENSIS)

ZHANG Ying1,DU Xiao1,2,,WANG Xiao-shi1 (1.Department of Tea Science,Sichuan Agricultural University,Ya'an 625014,Sichuan,China; 2.The Key Laboratory of Tea Science and Engineering of Sichuan,Ya'an 625014,Sichuan,China)  
L-theanine is free tea characteristic amino acid ,it has fresh sweet taste and the high fresh scent characteristic ,and it is playing all-important role to tea's flavour and fragrance quality. This article sum up the recent research and development of character,physiology function,security and preparation method,and it also expond prospect of theanine in medicament,health care and food in dustry.
【Fund】: 四川农业大学青年科技创新基金项目(00330300)
【CateGory Index】: R284
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