Songül GÜREL

The Effects of Different Sucrose, Agar and pH Levels on In Vitro Shoot Production of Almond ( Amygdalus communis L.)

The Effects of Different Sucrose, Agar and pH Levels on In Vitro Shoot Production of Almond ( Amygdalus communis L.)

Turkish Journal of Botany

1998-Cilt: 22 - Sayı: 6

363-374

Almond, tissue culture, micropropagation, shoot-tip culture

Almond, tissue culture, micropropagation, shoot-tip culture

3328