Determination of Purines in Beer by HPLC Using a Simple and Rapid Sample Pretreatment
Author:
Affiliation:
1. China National Research Institute of Food and Fermentation Industries, Beijing 100015
2. Qilu University of Technology, Jinan 250353, Shandong, China
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2015-0409-01
Reference24 articles.
1. Purine-Rich Foods, Dairy and Protein Intake, and the Risk of Gout in Men
2. Beer, liquor, and wine consumption and serum uric acid level: The Third National Health and Nutrition Examination Survey
3. Analysis of beer components by capillary electrophoretic methods
4. QUANTITATIVE ANALYSIS OF PURINE NUCLEOSIDES AND FREE BASES IN WORT AND BEER
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