Molecular link in flavonoid and amino acid biosynthesis contributes to the flavor of Changqing tea in different seasons

Name: Molecular link in flavonoid and amino acid biosynthesis contributes to the flavor of Changqing tea in different seasons
Published: 2022-04-23T00:00:00+08:00

NIAID Data Ecosystem2026-03-13 收录

茶风味代谢组学

季节性茶品质

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA830980 数据链接链接失效反馈

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资源简介：

The present study was aimed to elucidate the relationship between tea quality and the environment of Changqing tea.

创建时间：

2022-04-23

Molecular link in flavonoid and amino acid biosynthesis contributes to the flavor of Changqing tea in different seasons

资源简介：

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