Summary of free amino acids to improve crop flavor quality

LI Xuexian; ZHANG Xue; TONG Ling; ZHANG Siwen; YE Delian; WU Liangquan

doi:10.11841/j.issn.1007-4333.2022.04.07

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Summary of free amino acids to improve crop flavor quality

Updated：2024-02-27

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- Summary of free amino acids to improve crop flavor quality
- LI Xuexian , ZHANG Xue , TONG Ling , ZHANG Siwen , YE Delian , WU Liangquan
- Journal of China Agricultural University Vol. 27, Issue 4, (2022)
- Affiliations：
  1. College of Resources and Environmental Sciences/International Magnesium Institute, Fujian Agriculture and Forestry University,Fuzhou,China,350002
  2. College of Resources and Environmental Sciences, China Agricultural University,Beijing,China,100193
  3. College of Agriculture/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University,Fuzhou,China,350002
- Author bio：
- Funds：
- DOI： 10.11841/j.issn.1007-4333.2022.04.07
  CLC：
- Accepted：
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