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Updated: Jun 1, 2025

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在不同的植物部位上应用的外源性ALA促进了番茄果的质量和GABA合成

Peng Bai1, Junwen Wang1, Yongmei He1

  • 1College of Horticulture, Gansu Agricultural University, Lanzhou, China.

Frontiers in nutrition
|January 20, 2025
PubMed
概括

在西红上应用5-氨基氨基酸 (ALA) 显著提高了水果质量和胺酸 (GABA) 水平. 这项研究表明,ALA增强了温室番茄的营养价值和GABA含量.

关键词:
5 - 氨基氨基氨基氨基酸.自由的氨基酸是自由的氨基酸水果质量水果的质量.在这里,我们可以看到茄,番茄,番茄.γ-氨基黄油酸是什么?

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