Effect of Sugar and Nitrogen on the Production of Anthocyanin in Cultured Carrot (Daucus carota) cells
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb11363.x/fullpdf
Reference16 articles.
1. Effects of high ammonium concentrations on growth and anthocyanin formation in grape (Vitis vinifera L.) cell suspension cultured in a production medium
2. CB Do, and F. Cormier, 1991 . Effects of low nitrate and high sugar concentrations on anthocyanin content and composition of grape (Vitis vinifera L.) cell suspension. Plant Cell Reports, 9 500-504.
3. Accumulation of peonidin 3-glucoside enhanced by osmotic stress in grape (Vitis vinifera L.) cell suspension
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