Abstract
Apple shoot cultures accumulate phenolic acids, flavonols, catechins, and procyanidins. Increasing the sucrose content and reducing the macronutrient content of culture media both resulted in an enhanced content of phenolic substances. The qualitative composition of the substances was affected as well. Morphology of the shoots, preculture and time of sampling in the subculture interval influenced the reaction pattern.
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 15-21 |
| Seitenumfang | 7 |
| Fachzeitschrift | Plant Cell, Tissue and Organ Culture |
| Jahrgang | 60 |
| Ausgabenummer | 1 |
| DOIs | |
| Publikationsstatus | Veröffentlicht - 2000 |