Effect of allicin and its mechanism of action in purine removal in turbot

Published: Aug 27, 2020
Abstract
Low-purine food is not only the focus of gout patients, but also the focus of contemporary green diet development. Fish are usually considered as high-purine foodstuff because of the high nutritional value and high purine content. Therefore, it is necessary to reduce purine content in fish to ensure that they are suitable for patients with hyperuricemia or gout. In this study, the effect of allicin on purine reduction in turbot during cooking...
Paper Details
Title
Effect of allicin and its mechanism of action in purine removal in turbot
Published Date
Aug 27, 2020
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