A two-stage process with temperature-shift for enhanced anthocyanin production in strawberry cell suspension cultures

Science in China, Series B: Chemistry

Volumn 42, Issue 4, 1999, Pages 345-350

  Zhang, Wei ^a,b,c   Furusaki, Shintaro ^b   Franco, Chris ^c  

^a DALIAN INSTITUTE OF CHEMICAL PHYSICS   (China)

^b UNIVERSITY OF TOKYO   (Japan)

^c FLINDERS UNIVERSITY   (Australia)

Author keywords

Anthocyanin; Strawberry cell; Suspension cultures; Temperature; Temperature shift; Two stage culture

Indexed keywords

EID: 0005750965     PISSN: 10069291     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02873962     Document Type: Article

References (10)

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