Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15005.x/fullpdf
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2. Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products
3. Optimization of the sensitivity of high-performance liquid chromatography in the detection of heterocyclic aromatic amine mutagens
4. Effects of Time and Temperature on the Formation of MeIQx and DiMeIQx in a Model System Containing Threonine, Glucose, and Creatine
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