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

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...

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Bibliographic Details
Main Authors:	Li Ruan, Kang Wei, Liyuan Wang, Hao Cheng, Liyun Wu, Hailin Li
Format:	Article
Language:	English
Published:	MDPI AG 2019-01-01
Series:	Molecules
Subjects:	nitrogen forms heterogeneity free amino acids tea quality root development
Online Access:	https://www.mdpi.com/1420-3049/24/3/415

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