Production of aroma compounds from strawberry cell suspension cultures by addition of precursors

Author:

Hong Yeong-Ching (Albert),Huang Li-Chung,Reineccius Gary A.,Harlander Susan K.,Labuza Theodore P.

Publisher

Springer Science and Business Media LLC

Subject

Horticulture

Reference20 articles.

1. Collin HA, Watts M (1983) Flavor production in culture. In: Evans DA, Sharp WR, Ammirato PV, Yamada Y (Eds) Handbook of Plant Cell Culture. Vol 1 (pp 729?747). Macmillan Pub Co, New York

2. Curtin ME (1983) Harvesting profitable products from plant tissue culture. Bio/Technology 1(8): 649?657

3. Drawert F, Berger RG (1981) Possibilities of the biotechnological production of aroma substances by plant tissue culture. In: Schreier P (Ed) Flavor '81(pp 509?527) De Gruyter and Co, Berlin

4. Drawert F, Berger RG (1983) Biogenesis of aroma compounds in plants and fruits XVIII: Influence of particle size on aroma biosynthesis in fruit essence. Z Lebensm Unters Forsch 176: 275?280

5. Drawert F, Berger RG (1983) On the biogenesis of aroma compounds in plants and fruits. XXth Communication: Influence of exogenous parameters on aroma biosynthesis in strawberry fruit. Lebensm-Wiss Technol 16: 209?214

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