Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Meiyi, Gu"'
Autor:
Lan Chen, Na Tian, Mengqing Hu, Devinder Sandhu, Qifang Jin, Meiyi Gu, Xiangqin Zhang, Ying Peng, Jiali Zhang, Zhenyan Chen, Guizhi Liu, Mengdi Huang, Jianan Huang, Zhonghua Liu, Shuoqian Liu
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Trichomes, which develop from epidermal cells, are considered one of the important characteristics of the tea plant [Camellia sinensis (L.) O. Kuntze]. Many nutritional and metabolomic studies have indicated the important contributions of trichomes t
Externí odkaz:
https://doaj.org/article/5e617c0b177d430fafc21c612eaab0e0
Autor:
Ke Jin, Na Tian, Jorge Freire da Silva Ferreira, Devinder Sandhu, Lizheng Xiao, Meiyi Gu, Yiping Luo, Xiangqin Zhang, Guizhi Liu, Zhonghua Liu, Jianan Huang, Shuoqian Liu
Publikováno v:
Biomolecules, Vol 12, Iss 5, p 688 (2022)
Tea (Camellia sinensis L.), an important economic crop, is recalcitrant to Agrobacterium-mediated transformation (AMT), which has seriously hindered the progress of molecular research on this species. The mechanisms leading to low efficiency of AMT i
Externí odkaz:
https://doaj.org/article/8eac1b028d8f492baa939d07bba03203
Autor:
Jianan Huang, Tiantian Zhang, Lizheng Xiao, Na Tian, Yiping Luo, Meiyi Gu, Yanni Chen, Jorge F. S. Ferreira, Zhonghua Liu, Xiangqin Zhang, Shuoqian Liu
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:11142-11150
Tea is the most consumed beverage worldwide, and l-theanine in tea leaves significantly affects their flavor and market quality. We have developed and validated a fast and reliable gas chromatographic method with flame ionization detection (GC-FID) t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97be94f958a653aa606d0d08ae1c76f6
https://doi.org/10.1021/acs.jafc.1c04093
https://doi.org/10.1021/acs.jafc.1c04093
Autor:
Yanni, Chen, Shuoqian, Liu, Jorge Freire da Silva, Ferreira, Lizheng, Xiao, Meiyi, Gu, Yiping, Luo, Tiantian, Zhang, Xiangqin, Zhang, Zhonghua, Liu, Jianan, Huang, Na, Tian
Publikováno v:
Journal of agricultural and food chemistry. 69(37)
Tea is the most consumed beverage worldwide, and l-theanine in tea leaves significantly affects their flavor and market quality. We have developed and validated a fast and reliable gas chromatographic method with flame ionization detection (GC-FID) t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::426d4997ba28745c6c2d0fa79eefe9a9
https://pubmed.ncbi.nlm.nih.gov/34514782
https://pubmed.ncbi.nlm.nih.gov/34514782