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tea decrease » mean decrease (Expand Search), teer decrease (Expand Search), step decrease (Expand Search)
nn decrease » _ decrease (Expand Search), a decrease (Expand Search), mean decrease (Expand Search)
_ largest » _ large (Expand Search)
a latest » a latent (Expand Search), _ latest (Expand Search), _ latent (Expand Search)
largest decrease » larger decrease (Expand Search), marked decrease (Expand Search)
latest decrease » greatest decrease (Expand Search), largest decreases (Expand Search), latency decreased (Expand Search)
tea decrease » mean decrease (Expand Search), teer decrease (Expand Search), step decrease (Expand Search)
nn decrease » _ decrease (Expand Search), a decrease (Expand Search), mean decrease (Expand Search)
_ largest » _ large (Expand Search)
a latest » a latent (Expand Search), _ latest (Expand Search), _ latent (Expand Search)
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Global Land Use Change Impacts on Soil Nitrogen Availability and Environmental Losses
Published 2025Subjects: -
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Side angle tea picking.
Published 2025“…<div><p>This study proposes the S-YOLOv10-ASI algorithm to improve the accuracy of tea identification and harvesting by robots, integrating a slice-assisted super-reasoning technique. …”
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The soil bacterial community richness and diversity in different tea varieties root zone soil.
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RDA and pearson correlation analysis of soil bacterial communities and soil environmental factors.
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KEGG enrichment map of differential metabolites (a) and differential abundance score map (b).
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Detected metabolites (a), volcano plot (b) and scatter plot (c) of differential metabolites.
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Table 1_Biochar-based fertilizer increases soil nutrients and enhances tea quality: a metabolomics-based analysis.docx
Published 2025“…Notably, BF2 applied for 2 years significantly increased the content of free amino acids, total flavonoids, soluble sugar, while reduced the phenol-ammonia ratio (p < 0.05), thereby improving tea quality. Further metabolomics analysis revealed that BF2 treatment significantly elevated the levels of amino acids, including theanine, threonine, proline, valine, and glutamic acid, while decreasing catechins including C, EC, and EGCG, thus leading to reduced bitterness and astringency and enhanced freshness. …”