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...
| الحاوية / القاعدة: | Food & Nutrition Research |
|---|---|
| المؤلفون الرئيسيون: | , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Swedish Nutrition Foundation
2011-01-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5572/6685 |