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 and Contaminants

Volumn 17, Issue 10, 2000, Pages 859-866

  Herraiz, Tomas ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Beta Carboline; Harman; Heterocyclic Amines; Norharman; Tetrahydro Beta Carboline; Tryptophan

Indexed keywords

BETA CARBOLINE DERIVATIVE; CARBOXYLIC ACID DERIVATIVE; HARMAN; TRYPTOLINE DERIVATIVE;

ARTICLE; CONTROLLED STUDY; COOKING; FISH; FOOD ANALYSIS; FOOD PROCESSING; MEAT; MUTAGENICITY; NONHUMAN; PRIORITY JOURNAL; SAMPLING;

ANIMAL; CARBOLINES; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FOOD PRESERVATION; HARMINE; MEAT; MUTAGENS; SEAFOOD; SUPPORT, NON-U.S. GOV'T; SWINE;

EID: 0033824533     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/026520300420439     Document Type: Article

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