FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (3): 16-20.
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LI Li-Xiang
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Abstract: Simple correlation, multiple regression and main - element analysis based on the results of 17 amino acids and taste of green tea were carried out by computer. The results showed that the mathematical model of relationships between amino acids and green tea taste could be expressed by multiple regression, and imitated results of the model was effective. The chemical evaluation of green teat taste was discussed.
Key words: Amino acid Taste Multiple regression Main - element analysis.
LI Li-Xiang. Effects of Amino Acids on Taste of Green Tea[J]. FOOD SCIENCE, 1998, 19(3): 16-20.
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