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Volumn 46, Issue 5, 2000, Pages 389-392
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Mutagenicity of cooked hamburger is reduced by addition of ascorbate and erythorbate to ground beef
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Author keywords
Ascorbate; Erythorbate; Hamburger; Mutagenicity
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Indexed keywords
ACETYLCYSTEINE;
ASCORBIC ACID;
CYSTEINE;
ISOASCORBIC ACID;
MUTAGENIC AGENT;
UNSATURATED FATTY ACID;
AMES TEST;
ANTIOXIDANT ACTIVITY;
ARTICLE;
CATTLE;
COOKING;
JAPAN;
MUTAGENICITY;
MUTATION;
NONHUMAN;
BOS TAURUS;
GLYCINE MAX;
SALMONELLA TYPHIMURIUM;
TYPHIMURIUM;
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EID: 0033774759
PISSN: 13449702
EISSN: None
Source Type: Journal
DOI: 10.1248/jhs.46.389 Document Type: Article |
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Times cited : (6)
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References (21)
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