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cong ruo gan yin su tan ying xiang an ji suan xing cheng he cha ye pin zhi de ti gao
Author(s): 
Pages: 27-29
Year: Issue:  2
Journal: Amino Acids and Biotic Resources

Keyword:  茶叶品质氨基酸含量茶叶产量化学成分红茶品质直接影响品质成分制茶品质鲜叶原料茶树品种;
Abstract: <正> 茶叶中氨基酸种类有20多种以上,其总量达4%左右,甚至有的茶叶含量更高。由此可见,氨基酸在茶叶化学成分中占有举足轻重的地位。茶叶中氨基酸极易溶解于水,不少氨基酸都有着一定的香气和鲜味,对茶汤品质影响极大,特别是某些氨基酸以及它们的降解和转化产物都直接影响茶叶品质。因此,氨基酸是茶叶品质不可多得的重要化学成分之一,有“影响品质成分”之
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