The accumulation of phenylpropanoid and capsaicinoid compounds in cell cultures and whole fruit of the chilli pepper, Capsicum frutescens Mill-Reference-Cited by-同舟云学术

The accumulation of phenylpropanoid and capsaicinoid compounds in cell cultures and whole fruit of the chilli pepper, Capsicum frutescens Mill

Published:1987 Issue:2 Volume:8 Page:163-176
ISSN:0167-6857
Container-title:Plant Cell, Tissue and Organ Culture
language:en
Short-container-title:Plant Cell Tiss Organ Cult

Author:

Hall Robert D.,Holden Mark A.,Yeoman Michael. M

Publisher

Springer Science and Business Media LLC

Subject

Horticulture

Link

http://link.springer.com/content/pdf/10.1007/BF00043153.pdf

Reference18 articles.

1. Bohm H (1977) Secondary metabolism in cell cultures of higher plants and problems of differentiation. Mol Biol Biochem Biophys 23:103?123

2. Bohm H (1982) The inability of plant cell cultures to produce secondary substances. In: Fujiwara A (ed) Plant Tissue Culture 1982. Tokyo: Japanese Association of Plant Tissue Culture, 325?326

3. Fry SC (1984) Incorporation of [14C] Cinnamate into hydrolase-resistant components of the primary cell wall of spinach. Phytochem 23:59?64

4. Hall RD, Yeoman MM (1986) Temporal and spatial heterogeneity in the accumulation of anthocyanins in cell cultures of Catharanthus roseus (L.) G. Don. J exp Bot 37:48?60

5. Jurenitsch J, Bingler E, Becker H, Kubelka W (1979) Simple HPLC-method for determination of total and single capsaicinoids in Capsicum fruits. Plant medica 36:54?60

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