COFFEE CELL-SUSPENSION CULTURES CAFFEINE AND CHLOROGENIC ACID CONTENT

被引：8

作者：

BUCKLAND, E ^{[1
]}

TOWNSLEY, PM ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER,BRITISH COLUMBI,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1975年 / 8卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(75)73770-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：164 / 165

页数：2

共 7 条

[1] FELDMAN JR, 1967, J AGRIC FD CHEM, V17, P733
[2] FITELSON J, 1969, J ASSOC OFF ANA CHEM, V52, P646
[3] CULTURE METHODS AND DETECTION OF GLUCANASES IN SUSPENSION CULTURES OF WHEAT AND BARLEY
GAMBORG, OL
EVELEIGH, DE
[J]. CANADIAN JOURNAL OF BIOCHEMISTRY, 1968, 46 (05): : 417 - +
[4] Lehmann G., 1971, Ernahrungsumschau, V18, P43
[5] LEHMANN G., 1967, Deutsche Lebensmittel-Rundschau, V63, P273
[6] CAFFEINE FORMATION IN TEA CALLUS TISSUE
OGUTUGA, DBA
NORTHCOTE, DH
[J]. JOURNAL OF EXPERIMENTAL BOTANY, 1970, 21 (67) : 258 - +
[7] PRODUCTION OF COFFEE FROM PLANT-CELL SUSPENSION CULTURES
TOWNSLEY, PM
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1974, 7 (01): : 79 - 81