Effects of conditioning factor on anthocyanin production in strawberry suspension cultures
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference27 articles.
1. Accumulation of peonidin 3-glucoside enhanced by osmotic stress in grape (Vitis vinifera L.) cell suspension
2. Growth and anthocyanin production by carrot suspension cultures grown under chemostat conditions with phosphate as the limiting nutrient
3. Development of A Tissue Culture System from Immature Strawberry Fruits
4. Increase in anthocyanin yield from wild-carrot cell cultures by a selection system based on cell-aggregate size
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3. Anthocyanin Biosynthesis in Plant Cell Cultures: A Potential Source of Natural Colourants;Anthocyanins;2008
4. Instability of anthocyanin accumulation inVitis vinifera L. var. Gamay Fréaux suspension cultures;Biotechnology and Bioprocess Engineering;2005-04
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