Open Chemistry > 2006 > 4 > 2 > 216-222
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ISSN czasopisma : | 2391-5420 |
DOI | 10.2478/s11532-006-0014-4 |
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[1] T. Mukai, H. Horie and T. Goto: “Differences in Free Amino Acids and Total Nitrogen Contents Among Various Prices of Green Tea”, Tea Res. J., Vol. 76, (1992), pp. 45–50.
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[2] Research Group of Green Tea Brewing Brewing Condition of Tasty Cup of Green Tea: J. Tea Res., Vol. 28, (1973), pp. 58–66.
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[3] Y. Sakato: “The Chemical Constituents of Tea. III. A New Amide Theanine”, J. Agri. Chem. Soc., Vol. 23, (1949), pp. 262–267.