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Chagyo Kenkyu Hokoku (Tea Research Journal)
The amounts of y-aminobutyric acid (GABA), alanine, glutamic acid and aspartic acid are known to change drastically in the tea shoots under the anaerobic conditions. The influences of the temperature and the duration were examined in changes of the amino acids. The temperatures of 4, 25, 37•Ž did not affect the changes of the amino acids, except that the increased amount of GABA at 4•Ž was less than those at 25 ordoi:10.5979/cha.1994.80_13 fatcat:5qzgtqgisfbdhhfgkt6fodjrz4