
Enhanced anthocyanins and resveratrol production in Vitis vinifera cell suspension culture by indanoyl-isoleucine, N-linolenoyl-l-glutamine and insect saliva
Keywords: FW، وزن تازه; DW, dry weight; FW, fresh weight; HPLC, high performance liquid chromatography; LC-MS, liquid chromatography–mass spectrometry; NMR, nuclear magnetic resonance; In-Ile, indanoyl-isoleucine; Lin-Gln, N-linolenoyl-l-glutamine; FAC, Fatty acid–amino acid con