Production and antibacterial properties of flavour and flavonoid compounds from cultured tissues of citrus hystrix D. C. ('Limau Purut')
Analyses of the flavour compounds from the selected parts of flower, seedlings grown in-vitro and callus cultures of Citrus hystrix D.C. were performed using the gas chromatography (GC) technique. The results showed that the major flavour compound obtained from the flower was citronellal. Young seed...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2001
|
| 在线阅读: | http://ethesis.upm.edu.my/id/eprint/3494/1/FSAS_2001_34_F.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|