Carcinogenicity in mice and rats of heterocyclic amines in cooked foods.-Reference-Cited by-同舟云学术

Carcinogenicity in mice and rats of heterocyclic amines in cooked foods.

Published:1986-08 Issue: Volume:67 Page:129-134
ISSN:0091-6765
Container-title:Environmental Health Perspectives
language:en
Short-container-title:Environ Health Perspect

Author:

Ohgaki H,Hasegawa H,Kato T,Suenaga M,Ubukata M,Sato S,Takayama S,Sugimura T

Publisher

Environmental Health Perspectives

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health

Reference24 articles.

1. Mutagen-carcinogens in food, with special reference to highly mutagenic pyrolytic products in broiled foods. In: Origins of Human Cancer (H. H. Hiatt, J. D. Watson, and J. A. Winsten, Eds.), Cold Spring Harbor Laboratory, Cold Spring Harbor;Sugimura T.;NY,1977

2. Mutagenicities of smoke condensates and the charred surface of fish and meat

3. Mutagenic principles) in tryptophan and phenylalanine pyrolysis products;Sugimura T.;Proc. Japan. Acad.,1977

4. Isolation and structure determination of mutagenic substances in L-glutamic acid pyrolysate.

5. Mutagenicity of amino-α-carbolines in pyrolysis products of soybean globulin

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