Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking

Author:

Dadáková Eva,Pelikánová Tamara,Kalač Pavel

Funder

Czech Ministry of Education, Youth and Sports

Czech Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Polyamines: Fundamental characters in chemistry and biology;Agostinelli;Amino Acids,2010

2. Polyamines in food and their consequences for food quality and human health;Bardócz;Trends in Food Science and Technology,1995

3. Gross domestic product and dietary pattern among 49 western countries with a focus on polyamine intake;Binh;Health,2010

4. Mediterranean diet and polyamine intake: Possible contribution of increased polyamine intake to inhibition of age-associated disease;Binh;Nutrition and Dietary Supplements,2011

5. Polyamine reduced diet (PRD) nutrition therapy in hormone refractory prostate cancer patients;Cipolla;Biomedicine & Pharmacotherapy,2010

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