<?xml version="1.0"?>
<oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:title>Slow growth in vitro conservation of coffee (Coffea spp.). 2. : Influences of reduced concentrations of sucrose and low temperature</dc:title>
  <dc:creator>/Bertrand-Desbrunais, Anna</dc:creator>
  <dc:creator>/Noirot, Michel</dc:creator>
  <dc:creator>/Charrier, Andr&#xE9;</dc:creator>
  <dc:subject>CONSERVATION DES RESSOURCES GENETIQUES</dc:subject>
  <dc:subject>CULTURE IN VITRO</dc:subject>
  <dc:subject>MILIEU DE CULTURE</dc:subject>
  <dc:subject>TEMPERATURE</dc:subject>
  <dc:subject>GENOTYPE</dc:subject>
  <dc:subject>SUCROSE</dc:subject>
  <dc:date>1992</dc:date>
  <dc:type>text</dc:type>
  <dc:identifier>https://www.documentation.ird.fr/hor/fdi:37676</dc:identifier>
  <dc:identifier>fdi:37676</dc:identifier>
  <dc:identifier>Bertrand-Desbrunais Anna, Noirot Michel, Charrier Andr&#xE9;. Slow growth in vitro conservation of coffee (Coffea spp.). 2. : Influences of reduced concentrations of sucrose and low temperature. 1992, 31,  105-110</dc:identifier>
  <dc:language>EN</dc:language>
</oai_dc:dc>