Effects of salicylic acid on the production of polyphenols and the reducing power of Theobroma cacao calli
Cocoa (Theobroma cacao) contains high levels of phenolic compounds with pharmacologically interesting activities. Prior research has not sufficiently investigated obtaining these compounds through in vitro culture by using metabolic elicitation and quantifying polyphenols in undifferentiated cell bi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-01-01
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| Series: | Current Research in Biotechnology |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590262821000411 |