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Inhibition of Excised Tomato Roots by Sulfanilamide and Its Reversal by P-Aminobenzoic Acid and N-Pteroylglutamic Acid.

W. G. Boll

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Key concepts: Sulfanilamide, P-Aminobenzoic acid, Folic acid, Aminobenzoic acid, Chemistry, Food science, Stereochemistry, Biochemistry

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Inhibition of Excised Tomato Roots by Sulfanilamide and Its Reversal by P-Aminobenzoic Acid and N-Pteroylglutamic Acid. — Research Paper | ScholarLens