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Changes in the content of free and conjugated polyamines during Lettuce (Lactuca sativa) growth

Edgar Pinto1, Isabel M P L V O Ferreira

  • 1REQUIMTE/Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto . R Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.

Journal of Agricultural and Food Chemistry
|December 25, 2014
PubMed

Keywords:
daily intakegrowthhuman healthlettucepolyamines

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