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Mutagens in Cooked Foods: Possible Consequences of the Maillard Reaction
Home
Publications
Mutagens in Cooked Foods: Possible Consequences of the Maillard Reaction
Mutagens in Cooked Foods: Possible Consequences of the Maillard Reaction
WB
William Barnes
William Barnes
NS
Neil E. Spingarn
Neil E. Spingarn
CG
Claire Garvie-Gould
Claire Garvie-Gould
LV
Loretto L. Vuolo
Loretto L. Vuolo
YW
Y. Y. Wang
Y. Y. Wang
JW
John H. Weisburger
John H. Weisburger
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29 April 1983
book chapter
Published by
American Chemical Society (ACS)
p.
485-506
https://doi.org/10.1021/bk-1983-0215.ch026
Abstract
No abstract available
Keywords
__EMPTY__
Cited
Cited by 12 articles
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