Potential Role of Heterocyclic Aromatic Amines in Neurodegeneration
Author:
Affiliation:
1. School of Health Sciences, Purdue University, West Lafayette, Indiana 47907, United States
2. Purdue Institute for Integrative Neurosciences, Purdue University, West Lafayette, Indiana 47907, United States
Funder
National Institute of Environmental Health Sciences
Publisher
American Chemical Society (ACS)
Subject
Toxicology,General Medicine
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.chemrestox.1c00274
Reference149 articles.
1. Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake
2. Determination of mutagens, amino-α-carbolines in grilled foods and cigarette smoke condensate
3. Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products
4. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods
5. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
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