Integration of jasmonic acid and light irradiation for enhancement of anthocyanin biosynthesis in Vitis vinifera suspension cultures

Author:

Zhang Wei,Curtin Chris,Kikuchi Mami,Franco Chris

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Genetics,General Medicine

Reference31 articles.

1. The anthocyanins;Harbone,1988

2. Anthocyanins as food colorants;Jackman;J. Food Biochem.,1993

3. Suppressive effect of flavonoid extracts from flower petals on cultured human malignant cells;Kamei;J. Clin. Exp. Med.,1993

4. E. Miniati, R. Coli, Anthocyanins: not only for color for foods, in: F.J. Francis (Ed.), Papers presented at the 1st International Symposium on Natural Colorants for Foods, Nutraceuticals, Beverages and Confectionery, The Herald Organization, 1993.

5. Production of anthocyanins by plant cell cultures;Zhang;Biotechnol. Bioprocess. Eng.,1999

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