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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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Detalles Bibliográficos
Autores principales:	Ruan, Li, Wei, Kang, Wang, Liyuan, Cheng, Hao, Wu, Liyun, Li, Hailin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6385162/ https://www.ncbi.nlm.nih.gov/pubmed/30678321 http://dx.doi.org/10.3390/molecules24030415

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