Inhibition of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) Formation by Alkoxy Radical Scavenging of Flavonoids and Their Quantitative Structure-Activity Relationship in a Model System-Reference-Cited by-同舟云学术

Inhibition of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) Formation by Alkoxy Radical Scavenging of Flavonoids and Their Quantitative Structure-Activity Relationship in a Model System

Published:2016-07-06 Issue:8 Volume:81 Page:C1908-C1913
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yu Chundi¹²,Shao Zeping¹,Liu Bing¹,Zhang Yan¹,Wang Shuo¹

Affiliation:

1. Key Laboratory of Food Nutrition and Safety, Ministry of Education of China; Tianjin Univ. of Science and Technology; Tianjin 300457 China

2. College of Food Science and Engineering; Qingdao Agricultural Univ; Qingdao 266109 China

Funder

National Natural Science Foundation of China

Ministry of Science and Technology of the People's Republic of China

Special Fund for Agro-scientific Research in the Public Interest

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13381/fullpdf

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5. Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties;Cheng;Mol Nutr Food Res,2007

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