7Lt3 Shidong, WU Yuanshuang, ZHOU Jiangsheng, et al. The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method[J]. Public Library of Science, 2014, 9(12): el 16428.
8ELANGO R, CHAPMAN K, RAFII M, et al. Determination of the tolerable upper intake level of leucine in acute dietary studies in young men[J]. The American Journal of Clinical Nutrition, 2012, 96(4): 759-767.
9YAYLAYAN V A. Recent advances in the chemistry of Strecker degradation and Amadori rearrangement: implications to aroma and color formation[J]. Food Science and Technology Research, 2003, 9(1): 1-6.
10MAILLARD L C. Action of amino acids on sugars. Formation of melanoidins in a methodical way[J]. Comptes Rendus de l'Acad6mie des Sciences-Series 1-Mathematics, 1912, 154: 66-68.