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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...
| Autores principales: | , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
CoAction Publishing
2011
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3022763/ https://www.ncbi.nlm.nih.gov/pubmed/21249159 http://dx.doi.org/10.3402/fnr.v55i0.5572 |