Mutagens in Cooked Foods: Possible Consequences of the Maillard Reaction
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Affiliation:
1. Current address: West Coast Technical Services, 17605 Fabrica Way, Suite D, Cerritos, CA 90701
2. Current address: SRI International, 333 Ravenswood Avenue, Menlo Park, CA 94025
Publisher
AMERICAN CHEMICAL SOCIETY
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-1983-0215.ch026
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Hazardous compounds in processed foods;In-Pack Processed Foods;2008
2. Effect of recipes on crust formation and mutagenicity in meat products during baking;International Journal of Food Science & Technology;2007-06-28
3. Formation and stability of heterocyclic amines in a meat flavour model system;Journal of Chromatography B;2004-03
4. New Imidazoles Formed in Nonenzymatic Browning Reactions;Journal of Food Science;1989-11
5. Nutritional and toxicological aspects of the Maillard browning reaction in foods;Critical Reviews in Food Science and Nutrition;1989-01
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