Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods
Author:
Publisher
Informa UK Limited
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/026520300420439
Reference37 articles.
1. Identification of Tetrahydro-β-carboline-3-carboxylic Acid in Foodstuffs, Human Urine and Human Milk
2. Identification and quantitation of 1,2,3,4-tetrahydro-.beta.-carboline-3-carboxylic acid and 1-methyl-1,2,3,4-tetrahydro-.beta.-carboline-3-carboxylic acid in beer and wine
3. Alkaloids in mammalian tissues. 3. Condensation of L-tryptophan and L-5-hydroxytryptophan with formaldehyde and acetaldehyde
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