parvolin
Par"vo*lin, n. (Physiol. Chem.) Defn: A nonoxygenous ptomaine, formed in the putrefaction of albuminous matters, especially of horseflesh and mackerel.
Par"vo*lin, n. (Physiol. Chem.) Defn: A nonoxygenous ptomaine, formed in the putrefaction of albuminous matters, especially of horseflesh and mackerel.