Biosynthesis and yield improvement of food ingredients from plant cell and tissue cultures

Biosynthesis and yield improvement of food ingredients from plant cell and tissue cultures

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Detalles Bibliográficos
Publicado en:	Food Technology
Otros Autores:	Knorr, Dietrich, Caster, Cheryl, Dorneburg, Heike, Graf, Stefanie
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Food Technology v. 47, no. 12 (1993), p. 57-63
Materias:	Alimentos Células Plantas Cultivo de Tejidos Rendimiento Biosíntesis
Publicación relacionada:	Contenido en: Food Technology

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