Hepatotoxicity of l,3,5-Trinitro-2-acetyl pyrrole derived from nitrosation of Maillard reaction product in BALB/C mouse-Reference-Cited by-同舟云学术

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Hepatotoxicity of l,3,5-Trinitro-2-acetyl pyrrole derived from nitrosation of Maillard reaction product in BALB/C mouse

Published:1996-12 Issue:2 Volume:89 Page:169-174
ISSN:0378-4274
Container-title:Toxicology Letters
language:en
Short-container-title:Toxicology Letters

Author:

Lin Y.L.,Tseng T.H.,Hsu J.D.,Chu C.Y.,Wang Chau-Jong

Publisher

Elsevier BV

Subject

Toxicology,General Medicine

Reference20 articles.

1. Nutritional and toxicologic effects of nonenzymatic Maillard browning;Lee;Diabetes,1982

2. Volatile flavor components of licorice;Frattini;J. Agric. Food Chem.,1977

3. Characterization of volatile constituents of an N-formyl-L-lysine-D-lactose browning system;Ferretti;J. Agric. Food Chem.,1973

4. Volatile and non-volatile Maillard reaction products between l-lysine and d-glucose;Kato;Agric. Biol. Chem.,1982

5. Reaction products and mechanism in some simple model system;Ollson;Prog. Food Nutr. Sci.,1981

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

1. Tumor promoting effect of N-nitroso-N-(2-hexanonyl)-3′-nitrotyramine (a nitrosated Maillard reaction product) in benzo(a)pyrene-initiated mouse skin carcinogenesis;Chemico-Biological Interactions;1998-08

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