Effects of Nutritional Factors on Formation of Scopoletin and Scopolin in Tobacco Tissue Cultures-Reference-Cited by-同舟云学术

Effects of Nutritional Factors on Formation of Scopoletin and Scopolin in Tobacco Tissue Cultures

Published:1982-03 Issue:3 Volume:46 Page:601-607
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

Okazaki Mitsuo,Hino Fumitsugu,Nagasawa Kazuo,Miura Yoshiharu

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00021369.1982.10865137

Reference2 articles.

1. Y. Hashimoto, “Thin-layer Chromatography,” Hirokawa Publishing Co., Tokyo, 1975, p. 49.

2. S. Yasuda, K. Satoh, T. Ishii and T. Furuya, “Fermentation Technology Today,” ed. by G. Teruiet al., Society of Fermentation Technology, Japan, 1972, p. 697.

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