Abstract
For the dietary treatment of hyperuricemia and gout, it is necessary to know the total purine content of food. A new method determining the purine content enzymatically, as uric acid, allows routine analysis. Many foods of animal and plant origin were bought in usual or alternative stores and analysed.
| Original language | German |
|---|---|
| Pages (from-to) | 205-213 |
| Number of pages | 9 |
| Journal | Zeitschrift fur Ernahrungswissenschaft |
| Volume | 26 |
| Issue number | 4 |
| DOIs | |
| State | Published - Dec 1987 |