Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods

Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis

Volumn 201, Issue 1, 1988, Pages 181-188

  Zhang, Xue Ming ^a   Wakabayashi, Keiji ^a   Liu, Zhi Chen ^b   Sugimura, Takashi ^a   Nagao, Minako ^a  

^a NATIONAL CANCER CENTER RESEARCH INSTITUTE   (Japan)

^b HARBIN MEDICAL UNIVERSITY   (China)

Author keywords

Amines, heterocyclic; Chinese cooked foods; Heterocyclic amines

Indexed keywords

HETEROCYCLIC AMINE;

CARCINOGENICITY; CHINA; COOKED FOOD; ETHNIC OR RACIAL ASPECTS; HEREDITY; MUTAGENICITY; NONHUMAN; PRIORITY JOURNAL; SALMONELLA TYPHIMURIUM;

CHINA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, ION EXCHANGE; COOKERY; DIET; FOOD ANALYSIS; HETEROCYCLIC COMPOUNDS; IMIDAZOLES; MUTAGENICITY TESTS; MUTAGENS; MUTATION; NEOPLASMS; QUINOLINES; QUINOXALINES; SUPPORT, NON-U.S. GOV'T;

EID: 0023715970     PISSN: 00275107     EISSN: None     Source Type: Journal    
DOI: 10.1016/0027-5107(88)90124-8     Document Type: Article

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