The accumulation of phenylpropanoid and capsaicinoid compounds in cell cultures and whole fruit of the chilli pepper, Capsicum frutescens Mill
- 1 January 1987
- journal article
- research article
- Published by Springer Science and Business Media LLC in Plant Cell, Tissue and Organ Culture (PCTOC)
- Vol. 8 (2), 163-176
- https://doi.org/10.1007/bf00043153
Abstract
No abstract availableKeywords
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