PARVOLIN
Source: 567
Par″vo‐lin (?), n. (Physiol. Chem.) A nonoxygenous ptomaine, formed in the putrefaction of albuminous matters, especially of horseflesh and mackerel.
Source: 567
Par″vo‐lin (?), n. (Physiol. Chem.) A nonoxygenous ptomaine, formed in the putrefaction of albuminous matters, especially of horseflesh and mackerel.