【摘要】 氨基酸是构成茶叶滋味的重要组成部分,因此对茶叶中氨基酸的检测是非常必要的。近年来,氨基酸的分析手段不断更新和发展,本文就学者们对其方法的研究做了综述。更多还原

【Abstract】 Amino acid is the important component of tea taste. So how to get the precise method for determining it in tea is important. As the methods are improved unceasingly in recent years, this article gives a summary of them.更多还原