Tuan, Hoang Quoc, Nguyen Duy Thinh, and Nguyen Thi Minh Tu. 2017. “Changes in Composition of Flavour Precursor Amino Acid in Leaves of Tea (Camellia Sinensis) During Orthodox Black Tea Processing”. Vietnam Journal of Science and Technology 55 (1). Hanoi, VN:1-7. https://doi.org/10.15625/0866-708X/55/1/8318.