[Significance of amino acids in formation of aroma of tea and its correlation with tannic substances in increased temperature].
D000596:Amino Acids / Q000032:analysis*; D001578:Benzopyrans; D012903:Smell; D013634:Tannins; D013662:Tea; D013696:Temperature
D000596:Amino Acids; D001578:Benzopyrans; D013634:Tannins; D013662:Tea
AMINO ACIDS/determination; TANNIN; TEA
Znachenie aminokislot v obrazovanii aromata chaia pri vzaimodeistvii ikh s dubil'nymi veshchestvami v usloviiakh povyshennoi temperatury.