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Effects of root diameter and root nitrogen concentration on in situ root respiration among different seasons and tree species

✍ Scribed by Dima Chen; Lixia Zhou; Xingquan Rao; Yongbiao Lin; Shenglei Fu

Publisher
Springer
Year
2010
Tongue
English
Weight
521 KB
Volume
25
Category
Article
ISSN
0912-3814

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## Abstract Green tea quality is greatly influenced by concentrations of free amino acids, polyphenols (mainly catechins) and caffeine. The present study investigated the principal relationship between selected nutritional factors (form and concentration of N supply, root zone pH) and accumulation