Accumulation of peonidin 3-glucoside enhanced by osmotic stress in grape (Vitis vinifera L.) cell suspension
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture
Link
http://link.springer.com/content/pdf/10.1007/BF00044265.pdf
Reference27 articles.
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3. Cormier F, Crevier H & Do CB (1990) Effects of sucrose concentration on the accumulation of anthocyanins in grape (Vitis vinifera L.) cell suspension. Can. J. Bot. 68: 1822?1826
4. Dougall DK & Frazier GC (1989) Nutrient utilization during biomass and anthocyanin accumulation in suspension cultures of wild carrot cells. Plant Cell Tiss. Org. Cult. 18: 95?104
5. Francis IF (1982) Analysis of anthocyanins. In: Markakis P (Ed) Anthocyanins as Food Colors (pp 181?208). Academic Press, London
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