Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry-Reference-Cited by-同舟云学术

Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry

Published:2007-12-11 Issue:1 Volume:56 Page:68-78
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ni Weijuan¹,McNaughton Lynn¹,LeMaster David M.¹,Sinha Rashmi¹,Turesky Robert J.¹

Affiliation:

1. Division of Environmental Disease Prevention and Division of Molecular Medicine, Wadsworth Center, New York State Department of Health, Albany, New York 12201-0509, and Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, 6120 Executive Boulevard, EPS 3046, Rockville, Maryland 20892-7273

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072461a

Reference37 articles.

1. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

2. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish

3. Simultaneous determination of amino-α-carbolines and amino-γ-carbolines in cigarette smoke condensate by high-performance liquid chromatography

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