Flavour production in plant cell culture
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G Suvarnalatha; M S Narayan; G A Ravishankar; L V Venkataraman
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Article
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1994
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John Wiley and Sons
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English
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## Abstract Callus cultures of naturally flavoured rice (__Oryza sativa__ var 370) called basmati were obtained on Murashige and Skoog medium with 2,4βdichlorophenoxyacetic acid and kinetin. There was a perceptible basmati flavour in fresh callus. The volatile flavour components of basmati rice and