The effect of blue light on free and esterified phenolic acids in etiolated gherkin tissues

Autor:	J.B. Harborne, C.B. Johnson, E. Ellen Billett, Rente J. Grayer-Barkmeijer
Rok vydání:	1981
Předmět:	food and beverages Plant Science General Medicine Phenolic acid Horticulture Biology Biochemistry High-performance liquid chromatography Cinnamic acid chemistry.chemical_compound chemistry Etiolation Caffeic acid Molecular Biology Cucurbitaceae Blue light
Zdroj:	Phytochemistry. 20:1259-1263
ISSN:	0031-9422
DOI:	10.1016/0031-9422(81)80018-0
Popis:	The major phenolic acid found in gherkin tissues is p-coumaric acid, although cinnamic and caffeic acids are also present; these occur both free an
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::38a43d70526567268040e9057488e1e9 https://doi.org/10.1016/0031-9422(81)80018-0 Zobrazit plný text záznamu