Nitrogen Nutrition and Amino Acid Metabolism in Cucumber

Ryota Tanemura
Niigata Agricultural Research Institute, Horticultural Research Center

Takuji Ohyama
Faculty of Agriculture, Niigata University, Niigata, Japan

Series: Food and Beverage Consumption and Health
BISAC: MED078000

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Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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The cucumber (Cucumis sativus L.) is thought to have been cultivated over 3,000 years, and is one of the most popular vegetables all over the world nowadays. Cucumber fruits are used not only as fresh vegetables, for example, in salads, but also as pickling and cooking materials. This book presents the nitrogen nutrition and amino acid metabolism in cucumbers. (Imprint: Nova)

Preface

Abstract

Introduction

1. Amino acid and sugar of the cucumber fruits

2. Nitrogen assimilation

3. Absorption and translocation

Conclusion

References

Index

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