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dc.contributor.authorGonzález Moreno, Ana
dc.contributor.authorHeredia-Bayona, Antonio 
dc.contributor.authorDomínguez Carmona, Eva María
dc.date.accessioned2019-09-04T11:50:09Z
dc.date.available2019-09-04T11:50:09Z
dc.date.created2019
dc.date.issued2019-09-04
dc.identifier.urihttps://hdl.handle.net/10630/18259
dc.description.abstractThis work is based on the study of the luminiscence properties of isolated tomato fruit cuticles. The green fluorescence that takes place in the ripe stage of development after blue excitation is explained by the presence of naringenin chalcone. It could affect water and chemical transport and mechanical behaviour of the tomato fruit cuticle.en_US
dc.description.sponsorshipProyecto RTI2018-094277-BC21, Ministerio de Ciencia, Innovación y Universidades, Spain. Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech.en_US
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFlavonoides - Fluorescenciaen_US
dc.subjectCutícula vegetalen_US
dc.subject.otherFluorescence, cuticle, flavonoidsen_US
dc.titleLuminiscence of isolated tomato fruit cuticlesen_US
dc.typeinfo:eu-repo/semantics/conferenceObjecten_US
dc.centroFacultad de Cienciasen_US
dc.relation.eventtitlePlant Apoplastic Diffusion Barriers Symposiumen_US
dc.relation.eventplaceBonn, Alemaniaen_US
dc.relation.eventdate28-30 agosto, 2019en_US
dc.rights.ccAttribution-NonCommercial-NoDerivatives 4.0 Internacional*


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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