Abstract
HIGHLIGHTS The addition of MeJa and SA on the 6th day for 24 h resulted in a 1.07 and 1.3 times increase in total flavonoid content compared to the control culture. Optimizing parameters such as MeJa and SA concentration, addition time and harvest time resulted in total flavonoid content 4.14 and 3.75 mg EQ/g DW, respectively.
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