Flavone inhibits mutagen formation during heating in a glycine/creatine/glucose model system
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference20 articles.
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3. Reduction of mutagenic products in the presence of polyphenols during pyrolysis of protein;Fukuhara;Agric. Biol. Chem.,1981
4. Formation of a new mutagenic DiMelQx compound in a model system by heating creatinine, alanine and fructose;Grivas;Mut. Res.,1985
5. Creatinine and Maillard reaction products as precursors of mutagenic compounds: effect of various amino acids;Jagerstad;Food Chem.,1983
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