Inhibitory Effect of Fruit Extracts on the Formation of Heterocyclic Amines-Reference-Cited by-同舟云学术

Inhibitory Effect of Fruit Extracts on the Formation of Heterocyclic Amines

Published:2007-11-16 Issue:25 Volume:55 Page:10359-10365
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cheng Ka-Wing¹,Wu Qingli¹,Zheng Zong Ping¹,Peng Xiaofang¹,Simon James E.¹,Chen Feng¹,Wang Mingfu¹

Affiliation:

1. School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, P. R. China and New Use Agriculture and Natural Plant Products Program, Department of Plant Biology and Pathology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, 08901, USA

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071820z

Reference43 articles.

1. Formation of Heterocyclic Amines in a Meat Juice Model System

2. Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods

3. Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research

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