Determination of four different purines and their content change in seafood by high‐performance liquid chromatography
Journal of the Science of Food and Agriculture2016Vol. 97(2), pp. 520–525
Citations Over TimeTop 17% of 2016 papers
Abstract
The purine content of seafood differed depending on species, body part and degree of freshness, which could recommend consumers a healthy diet, especially for people with hyperuricemia and gout. © 2016 Society of Chemical Industry.
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