Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (
free amino acids
heterogeneity
nitrogen forms
root development
tea quality
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
24 Jan 2019
24 Jan 2019
Historique:
received:
28
12
2018
revised:
16
01
2019
accepted:
23
01
2019
entrez:
26
1
2019
pubmed:
27
1
2019
medline:
24
4
2019
Statut:
epublish
Résumé
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 system (WinRHIZO) were used to investigate free amino acids (FAAs) and root length of tea plants under the spatial heterogeneity of different N forms. Uniform. (U.) ammonium (NH₄⁺) (both compartments had NH₄⁺), U. nitrate (NO₃
Identifiants
pubmed: 30678321
pii: molecules24030415
doi: 10.3390/molecules24030415
pmc: PMC6385162
pii:
doi:
Substances chimiques
Amino Acids
0
Phytochemicals
0
Tea
0
Nitrogen
N762921K75
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : National Natural Science Foundation of China
ID : 41601329
Organisme : National Natural Science Foundation of China
ID : 41877006
Organisme : National Natural Science Foundation of China
ID : 31570695
Organisme : the Open Foundation of State Key Laboratory of Soil and Sustainable Agriculture
ID : Y20160011
Organisme : the Major Science and Technology Special Project of Variety Breeding of Zhejiang Province
ID : 2016C02053-8
Organisme : the Earmarked Fund for China Agriculture Research System
ID : CARS-19
Organisme : Central Public-interest Scientific Institution Basal Research Fund
ID : NO. 1610212018004
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