Bildung von Naringenin bei der Reife von Tomaten

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dc.identifier.uri http://dx.doi.org/10.15488/2381
dc.identifier.uri http://www.repo.uni-hannover.de/handle/123456789/2407
dc.contributor.author Schmidtlein, Helmut
dc.contributor.author Herrmann, Karl
dc.date.accessioned 2017-11-24T07:40:29Z
dc.date.available 2017-11-24T07:40:29Z
dc.date.issued 1975
dc.identifier.citation Schmidtlein, H.; Herrmann, K.: Bildung von Naringenin bei der Reife von Tomaten. In: Zeitschrift für Naturforschung - Section C Journal of Biosciences 30 (1975), Nr. 7-8, S. 549-549. DOI: https://doi.org/10.1515/znc-1975-7-826
dc.description.abstract Naringenin (5,7,4′-trihydroxy-flavanon), occuring only in the skin of tomatoes, is formed when the fruit begins to colour red. eng
dc.language.iso ger
dc.publisher Berlin : De Gruyter
dc.relation.ispartofseries Zeitschrift für Naturforschung - Section C Journal of Biosciences 30 (1975), Nr. 7-8
dc.rights CC BY-NC-ND 3.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/3.0/
dc.subject Flavanones eng
dc.subject Naringenin eng
dc.subject Ripeness eng
dc.subject Tomatoes eng
dc.subject.ddc 570 | Biowissenschaften, Biologie ger
dc.title Bildung von Naringenin bei der Reife von Tomaten ger
dc.type article
dc.type Text
dc.relation.essn 1865-7125
dc.relation.issn 0939-5075
dc.relation.doi https://doi.org/10.1515/znc-1975-7-826
dc.bibliographicCitation.issue 7-8
dc.bibliographicCitation.volume 30
dc.bibliographicCitation.firstPage 549
dc.bibliographicCitation.lastPage 549
dc.description.version publishedVersion
tib.accessRights frei zug�nglich


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