The Effect of Mineral Nutrition on the Content of free Amino Acids and Amides in Tomato Plants II. A Study of the Effect of Molybdenum Nutrition
作者： JV Possingham
DOI: 10.1071/BI9570040
关键词: Paper chromatography 、 Organic chemistry 、 Dry weight 、 Food science 、 Biological sciences 、 Chemistry 、 Free amino 、 Molybdate 、 Molybdenum
摘要: Tomato plants which had been cultured in the absence of molybdenum were provided with molybdate, and consequent changes relative amounts free amino acids amides followed over an experimental period 4 days. The technique quantitative paper chromatography was used to estimate individual amides, results are .expressed on a dry weight basis.
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