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Food & Function

Linking the chemistry and physics of food with health and nutrition


Antioxidant capacity in cultivated and wild Solanum species: The effect of wound stress

Corresponding authors
Julius Kuehn Institute, Federal Research Centre for Cultivated Plants, Institute for Resistance Research and Stress Tolerance, Experimental Station for Potato Research, Rudolf-Schick-Platz 3, OT Groß Lüsewitz, Sanitz, Germany
E-mail: christina.wegener@jki.bund.de
Food Funct., 2010,1, 209-218

DOI: 10.1039/C0FO00063A
Received 08 Jul 2010, Accepted 20 Aug 2010
First published online 05 Oct 2010
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