Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork

Samir Samman,1 Ben Crossett,2 Miles Somers,1 Kirstine J Bell,1 Nicole T Lai,1,3 David R Sullivan,3 Peter Petocz4 1Discipline of Nutrition and Metabolism, 2Discipline of Proteomics and Biotechnology, School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia; 3Department of Clinica...

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Autores principales: Samman S, Crossett B, Somers M, Bell KJ, Lai NT, Sullivan DR, Petocz P
Formato: article
Lenguaje:EN
Publicado: Dove Medical Press 2014
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Acceso en línea:https://doaj.org/article/5e8cec1052544d1b8b1e221fe717c136
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