Characterization of in vitro anthocyanin-producing sour cherry (Prunus cerasus L.) callus cultures

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 937-942

  Blando, F ^a   Scardino, A P ^a   De Bellis, L ^b   Nicoletti, I ^c   Giovinazzo, G ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF SALENTO   (Italy)

^c CNR   (Italy)

Author keywords

Anthocyanin; Callus cultures; Jasmonic acid; Prunus cerasus; Sour cherry

Indexed keywords

CELLS; CHARACTERIZATION; PIGMENTS; PLANT CELL CULTURE; SYNTHESIS (CHEMICAL); TISSUE;

ANTHOCYANIN; CALLUS CULTURE; JASMONIC ACID; LEAF TISSUES; PIGMENT PRODUCTION;

FRUITS;

ANTHOCYANINS; CELLS; FRUITS; PIGMENT; PRUNUS; SYNTHESIS; TISSUE;

PRUNUS; PRUNUS CERASUS;

EID: 23144467724     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.02.014     Document Type: Conference Paper

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