Bildung von Naringenin bei der Reife von Tomaten / Formation of Naringenin in Ripening Tomatoes
Open Access
- 1 August 1975
- journal article
- Published by Walter de Gruyter GmbH in Zeitschrift für Naturforschung C
- Vol. 30 (7-8) , 549
- https://doi.org/10.1515/znc-1975-7-826
Abstract
Naringenin (5,7,4′-trihydroxy-flavanon), occuring only in the skin of tomatoes, is formed when the fruit begins to colour red.Keywords
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