A Significant Change in Free Amino Acids of Soybean (<i>Glycine max</i> L. Merr) through Ethylene Application

In this study, the changes in free amino acids of soybean leaves after ethylene application were characterized based on quantitative and metabolomic analyses. All essential and nonessential amino acids in soybean leaves were enhanced by fivefold (250 to 1284 mg/100 g) and sixfold (544 to 3478 mg/100...

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Detalhes bibliográficos

Principais autores:	Yeong Jun Ban, Yeong Hun Song, Jeong Yoon Kim, Joon Yung Cha, Imdad Ali, Aizhamal Baiseitova, Abdul Bari Shah, Woe-Yeon Kim, Ki Hun Park
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-02-01
coleção:	Molecules
Assuntos:	free amino acids soybean ethylene asparagine gas chromatography–mass spectrometry (GC-MS)
Acesso em linha:	https://www.mdpi.com/1420-3049/26/4/1128
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