Effects of vitro sucrose on quality components of tea plants (Camellia sinensis) based on transcriptomic and metabolic analysis

BACKGROUND: Tea plants [Camellia sinensis (L.) O. Kuntze] can produce one of the three most widely popular non-alcoholic beverages throughout the world. Polyphenols and volatiles are the main functional ingredients determining tea’s quality and flavor; however, the biotic or abiotic factors affectin...

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Detalles Bibliográficos
Autores principales: Qian, Yumei, Zhang, Shuxiang, Yao, Shengbo, Xia, Jinxin, Li, Yanzhi, Dai, Xinlong, Wang, Wenzhao, Jiang, Xiaolan, Liu, Yajun, Li, Mingzhuo, Gao, Liping, Xia, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6007066/
https://www.ncbi.nlm.nih.gov/pubmed/29914362
http://dx.doi.org/10.1186/s12870-018-1335-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6007066/
https://www.ncbi.nlm.nih.gov/pubmed/29914362
http://dx.doi.org/10.1186/s12870-018-1335-0

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