Flavour compounds in tissue cultures of celery
- 1 October 1979
- journal article
- research article
- Published by Elsevier in Plant Science Letters
- Vol. 16 (2-3) , 129-134
- https://doi.org/10.1016/0304-4211(79)90019-1
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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- RELATIVE RECOVERY AND IDENTIFICATION OF CARBONYL COMPOUNDS FROM CELERY ESSENTIAL OILJournal of Food Science, 1970
- Identification and Quantitative Estimation of Alcohols in Celery Essential OilJournal of Food Science, 1969
- Terpene and Sesquiterpene Hydrocarbons in the Essential Oil from Fresh CeleryJournal of Food Science, 1969
- The Organic Constituents of Food. II. CeleryaJournal of Food Science, 1963
- The Volatile Flavor Substances of CeleryJournal of Food Science, 1963
- Alkylidene Phthalides and Dihydrophthalides from CeleryThe Journal of Organic Chemistry, 1963
- Plant tissue cultures, a possible source of plant constituentsEconomic Botany, 1960