| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601994 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Biguanide related compounds (BRCs) were quantified in plant foods. ⺠Curry leaves and fenugreek are rich in BRCs. ⺠Significant amounts of BRCs are also present in bitter gourd and potato. ⺠Negligible amounts of BRCs are found in garlic and sweet potato.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Venu Perla, Sastry S. Jayanty,