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Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing

机译：枯萎的时间会影响红茶制造过程中茶叶中的总游离氨基酸和矿物质含量

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Jabeen Saiqa; Alam Sahib; Saleem Maria; Ahmad Waqar; Bibi Rukhsana; Hamid Farrukh S.; Shah Hamid U.;
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1. Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics [J] . Ouyang Qin, Yang Yongcun, Wu Jizhong, LWT-Food Science & Technology . 2020,第期

机译：使用电子舌技术与化学计量学相结合的红茶中全游离氨基酸含量的测量
2. Comparative effects of irradiation, fumigation, and storage on the free amino acids and sugar contents of green, black and oolong teas [J] . Tusneem Kausar, Kashif Akram, Joong-Ho Kwon Radiation Physics and Chemistry . 2013,第Null期

机译：辐照，熏蒸和贮藏对绿茶，红茶和乌龙茶中游离氨基酸和糖含量的比较影响
3. Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content [J] . A. Alczar, O. Ballesteros, J. M. Jurado, Journal of Agricultural and Food Chemistry . 2007,第15期

机译：绿茶，白茶，黑茶，乌龙茶和普-茶的游离氨基酸含量差异
4. Nondestructive Estimation of Total Free Amino Acid in Green Tea by Near Infrared Spectroscopy and Artificial Neural Networks [C] . Zhiming Guo, Liping Chen, Chunjiang Zhao, IFIP TC 5/SIG 5.1 conference on computer and computing technologies in agriculture;CCTA 2011 . 2011

机译：近红外光谱和人工神经网络对绿茶中总游离氨基酸的无损估计
5. THE DEVELOPMENT OF A CRYSTALLINE AMINO ACID REFERENCE DIET FOR CHICKS WITH SPECIAL REFERENCE TO ITS USE IN STUDYING THE EFFECT OF SUBOPTIMAL AND SUPEROPTIMAL DIETARY CONCENTRATIONS OF AMINO ACIDS ON THE FREE AMINO ACID CONTENT OF BLOOD PLASMA [D] . DEAN, WILLIAM FOSTER, JR. -1

机译：小鸡的结晶氨基酸参考饮食的开发及其特殊参考，可用于研究亚最佳和最高饮食浓度的氨基酸对血浆中游离氨基酸含量的影响
6. Prediction of Moisture Content for Congou Black Tea Withering Leaves Using Image Features and Nonlinear Method [O] . Gaozhen Liang, Chunwang Dong, Bin Hu, -1

机译：利用图像特征和非线性方法预测孔沟红茶枯萎叶片的水分含量
7. Changes in Total Nitrogen, Free-Amino Acids, Caffeine and Tannin of Tea Leaves with Special Reference to the Development of New Shoots [O] . Katsuhiro HAKAMATA, Mitoshi MAEHARA 1978

机译：茶叶总氮，自由氨基酸，咖啡因和单宁的变化，特别是新芽的发展

Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing

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