Mutagenic Activity of Heterocyclic Amines in Cooked Foods
- 1 October 1994
- journal article
- Published by JSTOR in Environmental Health Perspectives
- Vol. 102, 201
- https://doi.org/10.2307/3432178
Abstract
Mutagenic heterocyclic amines are generated in foods when they are cooked at temperatures over 150°C. These compounds are present from 0.1 to 50 ppb, depending ...Keywords
This publication has 0 references indexed in Scilit: