THE EFFECT OF DIFFERENT TEMPERATURES ON THE GROWTH, LIPID-CONTENT AND FATTY-ACID COMPOSITION OF THEOBROMA-CACAO CELL-SUSPENSION CULTURES

被引:9
作者
LEATHERS, RR
SCRAGG, AH
机构
关键词
D O I
10.1016/0168-9452(89)90084-8
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
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页码:217 / 227
页数:11
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