Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods
- 1 October 2000
- journal article
- research article
- Published by Taylor & Francis in Food Additives & Contaminants
- Vol. 17 (10) , 859-866
- https://doi.org/10.1080/026520300420439
Abstract
(2000). Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods. Food Additives & Contaminants: Vol. 17, No. 10, pp. 859-866.Keywords
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