Improvement of red ginger Zingiber officinale Rosc through in vitro and in vivo studies

dc.contributor.guide	D Prasath
dc.coverage.spatial
dc.creator.researcher	Neenu Maria George
dc.date.accessioned	2024-08-28T11:25:46Z
dc.date.available	2024-08-28T11:25:46Z
dc.date.awarded	2024
dc.date.completed	2024
dc.date.registered
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	273 p.
dc.identifier.uri	http://hdl.handle.net/10603/585971
dc.language	English
dc.publisher.institution	Indian Institute of Spices Research
dc.publisher.place	Kozhikode
dc.publisher.university	University of Calicut
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Food Science and Technology
dc.subject.keyword	Life Sciences
dc.title	Improvement of red ginger Zingiber officinale Rosc through in vitro and in vivo studies
dc.title.alternative	Improvement of red ginger (Zingiber officinale Rosc.) through in vitro and in vivo studies
dc.type.degree	Ph.D.