PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
35154043-6	2021	In sausages spontaneously fermented and inoculated with Salmonella spp., the presence of cadaverine and putrescine diminished by 62 and 78%, respectively, due to the addition of cava lees.	Putrescine	104-114	carbonic anhydrase 5A	Homo sapiens	178-182	
35154043-7	2021	The addition of cava lees phenolic extract also showed an anti-aminogenic effect (21% for cadaverine and 40% for putrescine), although in a lesser extent than cava lees.	Putrescine	113-123	carbonic anhydrase 5A	Homo sapiens	16-20