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Anlisis comparativo del contenido de carnitina en los alimentos Un anlisis que compara el contenido de carnitina de varios grupos de alimentos muestra que las carnes rojas (en particular la de res y cordero) son las fuentes ms abundantes, seguidas de la leche, el pescado y el pollo, mientras que todos los alimentos de origen vegetal tienen cantidades bastante bajas de carnitina
Antimicrobial and antifouling hydrogels formed in situ from polycarbonate and poly(ethylene glycol) via Michael addition
Khalil SS, Aziz JA, Ismail KA, El-Malkey NF
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Similarly, TRAIL binding to DR4 or DR5 recruits FADD and activates caspase-8/10, triggering downstream apoptotic events (Gonzalvez and Ashkenazi, 2010)
