Adenine, Guanine, Xanthine and Hypoxanthine Content in Various Indonesian Foods

Autor:	Prima Yaumil Fajri, Kesuma Sayuti, Rina Yenrina, Cesar Welya Refdi
Rok vydání:	2019
Předmět:	chemistry.chemical_compound Nutrition and Dietetics chemistry Biochemistry Guanine Public Health Environmental and Occupational Health Xanthine Hypoxanthine Food Science
Zdroj:	Pakistan Journal of Nutrition. 18:260-263
ISSN:	1680-5194
DOI:	10.3923/pjn.2019.260.263
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5adf0649145cf22585a8cf2db6e04fcd https://doi.org/10.3923/pjn.2019.260.263 Zobrazit plný text záznamu