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Titlebook: Biotechnological Approaches for Medicinal and Aromatic Plants; Conservation, Geneti Nitish Kumar Book 2018 Springer Nature Singapore Pte Lt

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發(fā)表于 2025-3-23 09:58:01 | 只看該作者
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發(fā)表于 2025-3-23 14:45:48 | 只看該作者
Phytochemical Analysis with Special Reference to Leaf Saponins in , (Fresen.) Gilg. The leaves of . are a rich source of phytochemicals like alkaloids, phenols, flavonoids, tannins, glycosides, saponins, terpenoids, and steroids. Among these phytochemicals, saponins were extracted into 80% methanol. . leaf saponin fraction isolate has been subjected for qualitative analysis by hem
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發(fā)表于 2025-3-23 21:21:35 | 只看該作者
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發(fā)表于 2025-3-23 22:38:03 | 只看該作者
Production of the Anticancer Compound Camptothecin in Root and Hairy Root Cultures of , L.e lines of . (hairy roots transformed by .), which produce CPT, showed a total CPT content of 890–3200?μg/g dry weight. Untransformed root cultures of . accumulated approx. 2000?μg CPT/g root tissue, or 2500?μg CPT of DW in total, respectively. Both transformed and untransformed root organ cultures
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發(fā)表于 2025-3-24 05:22:52 | 只看該作者
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發(fā)表于 2025-3-24 07:36:06 | 只看該作者
Cryopreservation of Medicinal Herbs: Major Breakthroughs, Hurdles and Futureof the modern medicines are obtained from medicinal plants. With the ever-increasing requirement for secondary metabolites, the medicinal plants are exploited all over the world, leading to the threat of their extinction. To combat the situation, there is an urgent need to establish a plan for their
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發(fā)表于 2025-3-24 13:23:01 | 只看該作者
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發(fā)表于 2025-3-24 15:54:02 | 只看該作者
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發(fā)表于 2025-3-24 19:08:20 | 只看該作者
Kennzahlenbasierte Unternehmenssteuerung,erse plant species. Ri-transformed cultures (roots/calli/plants) have altered characteristics of their own compared to non-transformed ones. Four . genes (., ., ., .) of T-DNA of Ri-plasmid are known to be responsible for these phenomena. However, few attempts have been made to elucidate the role of
20#
發(fā)表于 2025-3-24 23:48:04 | 只看該作者
https://doi.org/10.1007/978-3-658-31839-0es, for which the plant is consumed, are steviol glycosides (SGs) containing diterpene steviol, attached to which are one to four molecules of glucose by glycosidic bond(s). They impart very less calorie in consumer’s diet, thus widely used as a sweetener in food and beverage industries. The amount
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