Flavour formation in callus cultures of guava (Pridium guajava) fruit
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 50 (1) , 105-110
- https://doi.org/10.1002/jsfa.2740500112
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Volatile constituents from guava (Psidium guajava, L.) fruitJournal of Agricultural and Food Chemistry, 1985
- The synthetic potential of immobilised cells of Capsicum frutescens Mill cv. annuumPlanta, 1984
- COMPARISON OF THE ONION PLANT (ALLIUM CEPA) AND ONION TISSUE CULTURE. II. STIMULATION OF FLAVOUR PRECURSOR SYNTHESIS IN ONION TISSUE CULTURESNew Phytologist, 1980
- Flavour compounds in tissue cultures of celeryPlant Science Letters, 1979