Detection and Quantitation of Resveratrol in Tomato Fruit (Lycopersicon esculentum Mill.)
Author:
Affiliation:
1. Ceres, Inc., 1535 Rancho Conejo Boulevard, Thousand Oaks, California 91320
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0609633
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1. The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury
2. Resveratrol and breast cancer chemoprevention: Molecular mechanisms
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4. Resveratrol—A prostate cancer chemopreventive agent?
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