ShareImprovement of cryopreservation results in garlic using low-temperature preculture and high quality in vitro plantlets.
Author(s) : KELLER E. R. J.
Type of article: Article
Details
- Original title: Improvement of cryopreservation results in garlic using low-temperature preculture and high quality in vitro plantlets.
- Record ID : 2006-1894
- Languages: English
- Source: CryoLetters - vol. 26 - n. 6
- Publication date: 2005/11
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Cryopreservation of garlic (Allium sativum L.) ...
- Author(s) : VOLK G. M., MANESS N., ROTINDO K.
- Date : 2004/05
- Languages : English
- Source: CryoLetters - vol. 25 - n. 3
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Qualitätsveränderungen während der Langfrisitge...
- Author(s) : BOETTCHER H., GUENTHER I.
- Date : 1994
- Languages : German
- Source: Nahrung - vol. 38 - n. 1
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Cryopreservation of garlic Bulbil primordia by ...
- Author(s) : KIM H. H., LEE J. K., YOON J. W., et al.
- Date : 2006/05
- Languages : English
- Source: CryoLetters - vol. 27 - n. 3
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Effect of precooling on the postharvest quality...
- Author(s) : ALVARES V. S., FINGER F. L., SANTOS R. C. de A., et al.
- Date : 2007/04
- Languages : English
- Source: J. Food Agric. Environ. - vol. 5 - n. 2
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Effects of lipids on the quality of commercial ...
- Author(s) : KINDT M., LERCKER G., MAZZARACCHIO P., et al.
- Date : 2006/11
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 11
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