抹茶其它參考文獻

說明：採用 APA 格式，外加官方和筆者添加的關鍵字以方便查找。

Liu, Z., Ran, Q., Li, Q., Yang, T., Dai, Y., Zhang, T., Fang, S., Pan, K., & Long, L. (2023). Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology. Journal of Food Science, 88, 2339–2352. https://doi.org/10.1111/1750-3841.16543.
Keywords: amino acids, catechins, E-tongue, interaction, threshold.

Luo, Y., Zhang, Y., Qu, F., Qian, W., Wang, P., Zhang, X., Zhang, X., & Hu, J. (2023). Variations of main quality components of matcha from different regions in the Chinese market. Frontiers in Nutrition, 10, 1153983. https://doi.org/10.3389/fnut.2023.1153983.
Keywords: matcha, tea polyphenol, theanine, volatile components, solvent-assisted flavor evaporation, headspace solid-phase microextraction.