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Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (Camellia sinensis) Plants
Nitrogen (N) forms are closely related to tea quality, however, little is known about the characteristics of quality chemical components in tea under the spatial heterogeneity of different N forms. In this study, a split-root system, high performance liquid chromatography (HPLC), and root analysis s...
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| 發表在: | Molecules |
|---|---|
| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6385162/ https://ncbi.nlm.nih.gov/pubmed/30678321 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24030415 |
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