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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