Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (<i>Camellia sinensis</i>) 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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-01-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/24/3/415 |