Interplay of growth regulators during solid-state and liquid-state batch cultivation of anthocyanin producing cell line of Daucus carota

Author:

Narayan M.S.,Thimmaraju R.,Bhagyalakshmi N.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference37 articles.

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2. Food colourants: anthocyasnins;Francis;Crit. Rev. Food Sci. Nutr.,1989

3. Francis FJ. Miscellaneous food colourants. In: Henry G, editor. Natural food colourants. Glasgow, Softland: Blackie, 1991. p. 120–34.

4. An overview of pigment production in biological systems: function, biosynthesis and applications in food industry;Hari;Food Rev. Int.,1994

5. Ames JM, Hofmann T, editors. Selected natural colorants in foods and beverages. In: Chemistry and physiology of selected food colorants. Washington, DC: American Chemical Society, 2001. p. 1–20.

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