期刊文献+

植物组织细胞培养生产食品风味物质的研究 被引量:5

Study on the Havor Component Synthesis in Plant Tissue Cultures
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作者 朱俊晨
出处 《食品科技》 CAS 北大核心 2001年第2期40-42,共3页 Food Science and Technology
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参考文献9

  • 1[1] Rhodes M J C,Spencer A,Hamill J D,Robins R J.Flavour improvement through plant cell culture.R L S Patterson,B Vcharlwood,G Macleod,A A Williams.In“ Bioformation of Flavours,” ed.Royal Society of Chemistry,Cambridge.1992.42~64
  • 2[2] Havkin- Frenkel D,et al.Influence of light on flavor component synthesis inVanilla plantifolia cluster cultures.Paper presented at 1991 World Congress on cell and tissue culture.Anaheim,CA,1991.16~20
  • 3[3] Mshy R J,Nieder M H,Sahai O P.Biotechnology in the flavor and food industry of the USA.R C Lindsay, B J Willis.In“ Biotechnology Challenges for the Flavor and Food Industry,” ed.Elsevier Applied Science, 1989
  • 4[4] Rodov V S,Reznikova S A,Butenko R,Popov A V.Capacity of higher plant tissue cultures for biotransformation of monoterpenes.Fiziol Rast, 35∶ 526~533
  • 5[5] Knorr d,Beaumont M D,Caster C S,et al.Plant tissue culture for the production of naturally derived food ingredients.Food technol.1990.44(6):71~79
  • 6[6] Kendra D f, et al , Characterization of the smallest chitosan oligomer that is maximally antifungal to Fusarium solani and elicits pisatin formation in pisum sativum.Experium Mycol, 1984, 8:276~281
  • 7[7] Beaumont M,Pandya Y,Knorr D.Chitosan immobilization and permeabilization of cultured Apium Graveolens,Chnopodium rubrum,and Daucus carota cells.Food Biotechnol.1989, 3(1):71~87
  • 8[8] Mertens B, Knorr D.Developments of nonthermal processes for food preservation.Food Technol, 1992, 46(5):124~133
  • 9[9] Knuth M E, Sahai O P.Flavoor composition and method.U S Patent 5068 184,1991- 11- 26

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