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Effects of nitrogen and sulfur interaction on the gross flavor intensity and activities of key enzymes in Chinese chives
Updated：2026-05-08
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    • Effects of nitrogen and sulfur interaction on the gross flavor intensity and activities of key enzymes in Chinese chives

    • “The research progress in the field of nutrient regulation of chives in hydroponics was introduced. The team explored the effect of nitrogen sulfur interaction on the activity of key spicy enzymes and provided a plan for rational application. It is recommended to use nitrogen 12 sulfur 2-4 mmol/L.”
    • ZHANG Yeda , TONG Jing , WANG Baoju , LIU Ning , JI Yanhai , LIANG Hao , WANG Liping , WU Zhanhui
    • Journal of China Agricultural University Vol. 29, Issue 8, Pages: 95-108(2024)

    • DOI： 10.11841/j.issn.1007-4333.2024.08.08     

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Related Author

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DAI Jun
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LI Jing-juan
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Related Institution

College of Agronomy and Biotechnology,China Agricultural University
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Guizhou Biotechnology Institute
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