Changes in purine and uric acid content in edible insects during culinary processing
Monika Sabolová, Martin Kulma, Dora Petříčková, Kateřina Kletečková, Lenka Kouřimská
Topics & Concepts
PurineUric acidBlanchingFood scienceRoastingXanthineGoutHypoxanthineBiologyAchetaComposition (language)ChemistryBiochemistryEcologyLinguisticsEnzymePhilosophyCricketPhysical chemistryInsect Utilization and EffectsAnimal and Plant Science EducationInsect and Arachnid Ecology and Behavior