Sulfhydryl Groups and Food Safety

Author:

Friedman Mendel

Publisher

Springer US

Reference163 articles.

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2. Ames, B.N. (1983). Oietary carcinogens and anticarcinogens. Science, 221, 1256–1264.

3. Anderson, R.L., Rackis, J.J. and Tallent, W.H. (1979). Biologically active substances in soy proteins. “Soy Protein and Human Nutrition” H.L. Wilcke, D.T. Hopkins and D.H. Waggle, Eds., Academic Press, New York, p. 209.

4. Anon., (1979), Mucomyst, R., Physicians Desk Reference, Medical Economic Co., Oradell, New Jersey, p. 1115.

5. Applebaum, R.S. and Marth, E.H. (1982). Inactivation of aflatoxin M1 in milk using hydrogen peroxide and hydrogen peroxide plus riboflavin or lactoperoxidase. J. Food Protection, 45, 557–560.

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