Dehydrotomatine and α-Tomatine Content in Tomato Fruits and Vegetative Plant Tissues

Nobuyuki Kozukue; Jeung-Whan Han; Kenneth Kwing-Chin Lee; Mendel Friedman

doi:10.1021/jf0306845

journal article Mar 06, 2004

Dehydrotomatine and α-Tomatine Content in Tomato Fruits and Vegetative Plant Tissues

Nobuyuki Kozukue Jeung-Whan Han Kenneth Kwing-Chin Lee

Mendel Friedman

Journal of Agricultural and Food Chemistry Vol. 52 No. 7 pp. 2079-2083 · American Chemical Society (ACS)

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Details

Published: Mar 06, 2004
Vol/Issue: 52(7)
Pages: 2079-2083

Authors

N

Nobuyuki Kozukue

College of Human Ecology and Kinesiology, Yeungnam University, Gyongsan 712-749, Korea, and Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710

J

Jeung-Whan Han

College of Human Ecology and Kinesiology, Yeungnam University, Gyongsan 712-749, Korea, and Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710

K

Kenneth Kwing-Chin Lee

College of Human Ecology and Kinesiology, Yeungnam University, Gyongsan 712-749, Korea, and Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710

M

Mendel Friedman

College of Human Ecology and Kinesiology, Yeungnam University, Gyongsan 712-749, Korea, and Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710

Cite This Article

Nobuyuki Kozukue, Jeung-Whan Han, Kenneth Kwing-Chin Lee, et al. (2004). Dehydrotomatine and α-Tomatine Content in Tomato Fruits and Vegetative Plant Tissues. Journal of Agricultural and Food Chemistry, 52(7), 2079-2083. https://doi.org/10.1021/jf0306845

Dehydrotomatine and α-Tomatine Content in Tomato Fruits and Vegetative Plant Tissues

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