Production and antibacterial properties of flavour and flavonoid compounds from cultured tissues of citrus hystrix D. C. ('Limau Purut')
Analyses of the flavour compounds from the selected parts of flower, seedlings grown in-vitro and callus cultures of Citrus hystrix D.C. were performed using the gas chromatography (GC) technique. The results showed that the major flavour compound obtained from the flower was citronellal. Young...
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| Format: | Thesis |
| Language: | English English |
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2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/9297/1/FSAS_2001_34_A.pdf |