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Prevention of hyperhydricity in oregano shoot cultures is sustained through multiple subcultures by selected polysaccharide-producing soil bacteria without re-inoculation |
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| Authors: | K Ueno K Shetty |
| Institution: | (1) Laboratory of Food Biotechnology, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA e-mail: kalidas@foodsci.umass.edu Tel.: +1-413-545-1022 Fax: +1-413-545-1262, US |
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| 本文献已被 SpringerLink 等数据库收录！ | |