Funder
National Key Research and Development Program of China
Reference36 articles.
1. Factors that affect the content of heterocyclic aromatic amines in Foods;Alaejos;Comprehensive Reviews in Food Science and Food Safety,2011
2. Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants;Arribas-Lorenzo;Journal of Agricultural and Food Chemistry,2010
3. Revealing a key inhibitory mechanism of 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline via trapping of methylglyoxal;Bao;Journal of Food Science,2020
4. DNA adduct formation of 14 heterocyclic aromatic amines in mouse tissue after oral administration and characterization of the DNA adduct formed by 2-amino-9H-pyrido[2,3-b]indole (AαC), analysed by 32P-HPLC;Baranczewski;Biomarkers,2004
5. Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins;Carcinógenos,1993
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献