Journal ArticleOPEN ACCESS

Study of the changes in the purine content in foods after heat cooking

  • Fukuuchi T
  • Iwasaki M
  • Yamaoka N
  • et al.
GOUT AND NUCLEIC ACID METABOLISM (2018) 42(2) 165-172
DOI: 10.6032/gnam.42.165
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Fukuuchi, T., Iwasaki, M., Yamaoka, N., & Kaneko, K. (2018). Study of the changes in the purine content in foods after heat cooking. GOUT AND NUCLEIC ACID METABOLISM, 42(2), 165–172. https://doi.org/10.6032/gnam.42.165

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