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Increased lycopene and flavor volatile production in tomato calyces and fruit cultured in vitro and the effect of 2-(4-chlorophenylthio) triethylamine
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| dc.contributor.author | Ishida, Betty K. | |
| dc.date.accessioned | 2022-05-22T08:47:44Z | |
| dc.date.available | 2022-05-22T08:47:44Z | |
| dc.date.issued | 1998 | |
| dc.identifier.uri | https://di.univ-blida.dz/jspui/handle/123456789/16265 | |
| dc.description | 1998;pp: 4577-4582 | fr_FR |
| dc.language.iso | fr | fr_FR |
| dc.title | Increased lycopene and flavor volatile production in tomato calyces and fruit cultured in vitro and the effect of 2-(4-chlorophenylthio) triethylamine | fr_FR |
| dc.type | Article | fr_FR |
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