Prevention of mutagen formation in heated meats and model systems

Mutagenesis

Volumn 19, Issue 6, 2004, Pages 431-439

  Kikugawa, Kiyomi ^a  

^a TOKYO UNIVERSITY OF PHARMACY AND LIFE SCIENCES   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CARBOHYDRATE DERIVATIVE; CATION; HETEROCYCLIC AMINE; ISOASCORBIC ACID; MUTAGENIC AGENT; PYRAZINE DERIVATIVE; RADICAL; REDUCING AGENT;

COOKING; GLYCATION; HEATING; MEAT; MODEL; MUTAGENICITY; PRIORITY JOURNAL; REVIEW; TECHNIQUE; THERMOREGULATION; TIME; WATER CONTENT; WATER LOSS;

ANIMALS; ANTIOXIDANTS; CARCINOGENS; COOKERY; HEAT; HUMANS; MEAT; MUTAGENESIS; MUTAGENS; OXIDATION-REDUCTION; PYRAZINES; TEMPERATURE; TIME FACTORS; WATER;

EID: 10044293193     PISSN: 02678357     EISSN: None     Source Type: Journal    
DOI: 10.1093/mutage/geh053     Document Type: Review

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