Browsing by Author "a5f00dd4-3df7-420f-b1c7-a930e48c7222"

Browsing by Author "a5f00dd4-3df7-420f-b1c7-a930e48c7222"

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  • Bildung von Naringenin bei der Reife von Tomaten 
    Schmidtlein, Helmut; Herrmann, Karl (Berlin : De Gruyter, 1975)
    Naringenin (5,7,4′-trihydroxy-flavanon), occuring only in the skin of tomatoes, is formed when the fruit begins to colour red.