Determination of purine contents in different parts of pork and beef by high performance liquid chromatography-Reference-Cited by-同舟云学术

Determination of purine contents in different parts of pork and beef by high performance liquid chromatography

Published:2015-03 Issue: Volume:170 Page:303-307
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rong Shengzhong,Zou Lina,Zhang Yannan,Zhang Guangteng,Li Xiaoxia,Li Miaojing,Yang Fenghua,Li Chunmei,He Yingjuan,Guan Hongjun,Guo Yupeng,Wang Dong,Cui Xinyu,Ye Hongting,Liu Fenghai,Pan Hongzhi,Yang Yuexin

Funder

Dietary Nutrition Research and Education Fund of Danone Institute Center

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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2. Purine content of selected canadian food products;Brulé;Journal of Food Composition and Analysis,1988

3. Purine-rich foods, dairy and protein intake, and the risk of gout in men;Choi;New England Journal of Medicine,2004

4. Vitamin C intake and the risk of gout in men – A prospective study;Choi;Archives of Internal Medicine,2009

5. Epidemiology of gout and chondrocalcinosis;Ciancio;Reumatismo,2012

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