Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings |
| |
| Authors: | Gross Gian A; Turesky Robert J; Fay Laurent B; Stillwell WG; Skipper Paul L; Tannenbaum Steven R |
| |
| Institution: | Nestec Ltd, Nestlé Research Centre Vers-chez-les-Blanc, PO Box 44, CH-1000 Lausanne 26, Switzerland
2Department of Chemistry and Division of Toxicology, Massachussetts Institute of Technology Cambridge, MA 02139, USA |
| |
| Abstract: | The heterocyclic aromatic amines (HAAs) 2-amino-l-methyl-6-phenylimidazo4,5-b]pyridine (PhIP), 2-amino-3, 8-di-methylimidazo4,5-f)quinoxaline(MelQx), 2-amino-3, 4, 8-tri-methylimidazo4, 5-f)quinoxaline(4, 8-DiMeIQx) and 2-amino |
| |
| Keywords: | |
| 本文献已被 Oxford 等数据库收录！ |
|
