Inhibitory Mechanism of Naringenin against Carcinogenic Acrylamide Formation and Nonenzymatic Browning in Maillard Model Reactions
Author:
Affiliation:
1. School of Biological Sciences and Department of Chemistry, The University of Hong Kong, Pokfulam Road, Hong Kong, People’s Republic of China
Publisher
American Chemical Society (ACS)
Subject
Toxicology,General Medicine
Link
https://pubs.acs.org/doi/pdf/10.1021/tx9001644
Reference24 articles.
1. IARC (1994) Some Industrial Chemicals, Vol. 60, p398,International Agency for Research on Cancer,France.
2. Chemistry, Biochemistry, and Safety of Acrylamide. A Review
3. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
4. Effect of Pyridoxamine on Acrylamide Formation in a Glucose/Asparagine Model System
5. Reducing Acrylamide in Fried Snack Products by Adding Amino Acids
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