Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acids
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
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2. Methods for detecting carcinogens and mutagens with the Salmonella/Mammalian-microsome mutagenicity test;Ames;Mutat. Res.,1975
3. Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet;Bjeldanes;Food Chem. Toxicol.,1982
4. Chemical studies on the herring. IV: Creatine in herring flesh, and its behavior during heat processing;Hughes;J. Sci. Food Agric.,1960
5. Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef;Jägerstad,1983
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