Polyamines in foods: development of a food database
Background: Knowing the levels of polyamines (putrescine, spermidine, and spermine) in different foods is of interest due to the association of these bioactive nutrients to health and diseases. There is a lack of relevant information on their contents in foods. Objective: To develop a food polyamine...
Main Authors: | Mohamed Atiya Ali, Eric Poortvliet, Roger Strömberg, Agneta Yngve |
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Format: | Article |
Language: | English |
Published: |
Swedish Nutrition Foundation
2011-01-01
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Series: | Food & Nutrition Research |
Subjects: | |
Online Access: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5572/6685 |
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