TUAN, Hoang Quoc; THINH, Nguyen Duy; MINH TU, Nguyen Thi. Changes in composition of flavour precursor amino acid in leaves of tea (Camellia sinensis) during orthodox black tea processing. <b>Vietnam Journal of Science and Technology</b>, Hanoi, VN, v. 55, n. 1, p. 1–7, 2017. DOI: 10.15625/0866-708X/55/1/8318. Disponível em: https://vjs.ac.vn/jst/article/view/8318. Acesso em: 10 jan. 2026.