Effect of root zone pH and form and concentration of nitrogen on accumulation of quality-related components in green tea
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference39 articles.
1. Kinugasatake,Dictyophora indusiataFisch: Biological activities
2. Tea flavonoids: their functions, utilisation and analysis
3. Differences in Free Amino Acids and Total Nitrogen Contents among Various Prices of Green Tea
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