Biosynthesis and Yield Improvement of Food Ingredients from Plant Cell and Tissue Cultures.

作者：Dietrich Knorr, C. Caster, H. Dörneburg, Ruth Dorn, Sally J. Graf, Daphna Havkin‐Frenkel, Andrzej Podstolski, U. Werrman · 发表于：Food technology · 年份：1993 · 被引用次数：35 · 研究领域：Plant tissue culture and regeneration