Effects of Light Illuminations on the Ascorbate Content and Antioxidative Enzyme Activities in Suspension-cultured Tea (<i>Camellia sinensis</i> L.) Cells
Takashi Ikka(Shizuoka University), Yoriyuki Nakamura(University of Shizuoka), Yoshikazu Kiriiwa(Shizuoka University), Yusuke Toba(Shizuoka University), Toshikazu Suzuki(Kanazawa University), Akio Morita(Shizuoka University)
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